Kohlrabi carpaccio with char
Ingredients
for 4 person
50 g | hazelnuts, coarsely chopped |
½ tbsp | liquid honey |
2 pinch | sea salt |
500 g | kohlrabi *-* |
¼ tsp | salt |
1 bunch | basil |
1 dl | olive oil |
2 pinch | salt |
olive oil, for frying | |
1 | organic lemon, thinly sliced |
4 | char fillets (each approx. 150 g) |
½ tsp | salt |
a little | pepper |
How it's done
Honey roasted nuts
Dry roast the nuts in a frying pan. Add the honey and salt, mix, spread on a sheet of baking paper, allow to cool slightly.
Kohlrabi carpaccio
Arrange the kohlrabi on plates, season with salt.
Basil oil
Puree the basil with the oil, season with salt. Spread half on top of the kohlrabi carpaccio.
Fish
Heat a dash of oil in a non-stick frying pan. Fry the lemon slices for approx. 1 min. on each side, remove. Heat a dash of oil in the same pan. Season the fish, fry in batches for approx. 2 mins. on each side. Serve the fish fillets with the lemon on top of the carpaccio. Drizzle with the remainder of the basil oil, scatter the honey roasted nuts on top.
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