for 4 people

Honey roasted nuts

50 g	hazelnuts, coarsely chopped
½ tbsp	liquid honey
2 pinches	sea salt

Kohlrabi carpaccio

500 g	kohlrabi, cut lengthwise into slices approx. 2 mm thick
¼ tsp	salt

Basil oil

1 bunch	basil
1 dl	olive oil
2 pinches	salt

Fish

	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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