John Myers
Contents
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Ingredients
- 300 g Waxy potatoes
- 1 medium size Kohlrabi with green
- 200 ml Vegetable broth
- 100 ml Whipped cream
- 1 tsp Flour
- 0,5 bunch Radishes fresh
- 300 g Cod fillet
- 3 tbsp Rapeseed oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Freshly squeezed lemon juice
- Salt and pepper
- Freshly grated nutmeg
Instructions
- Peel the potatoes, wash them and cut them into large pieces. Put the potatoes in a saucepan with the vegetable stock and let them cook for 20 minutes, covered. Cut the kohlrabi green and set aside. Peel the kohlrabi and cut into coarse pieces. Add the kohlrabi to the potatoes after 10 minutes of cooking and cook until the end. Stir the flour and cream until smooth and add to the saucepan. Bring to the boil, stirring, and simmer for 2 minutes at medium temperature Season to taste with salt, pepper and nutmeg.
- In the meantime, cut the radishes from the green (the radish green didn't look so nice, otherwise I would have used it too.) Clean the radishes, first into slices, then I cut strips. Wash the radish green thoroughly, shake it dry and cut into fine strips Mix with radishes and season with vinegar, 2 tablespoons of oil, salt and pepper. In
- Pat the cod dry and fry in a pan with hot oil (1 tablespoon) for 1 minute. Turn the fish and cook over a medium heat for 3 minutes to the end. Season with salt, pepper and lemon juice. With potato and kohlrabi cream and radish Spread the salsa
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 6.8gProtein: 6.5gFat: 12.9g
