Cod with mushrooms, kohlrabi and leek

Ingredients for 2 servings:

• ½ cod fillet(s), more or less depending on size
• 1 stalk(s) leek
• 1 kohlrabi
• 50 ml fish stock
• some vegetable stock powder (recipe from the database, see comment)
• 250 g mushrooms, brown, small
• 4 small spring onions without green parts
• salt and pepper
• 4 tbsp olive oil
• 10 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light summer dish

Remove any bones from the cod fillet and cut the fillet into roughly palm-sized pieces. Pat dry. Clean the vegetables. Cut the leek crosswise into finger-length pieces and lengthwise into thin julienne strips. Cut the kohlrabi into 2-3 mm thick slices, about the size of a 2-euro coin. Finely chop the tender green parts and add them. Quarter the mushrooms. Cut the spring onions into eighths. Heat a suitable dish in the oven or on a hot plate. Sauté the spring onions and kohlrabi in a little olive oil in a pot or pan and deglaze with the fish stock. Season with a little vegetable stock powder. Simmer until the kohlrabi is cooked but not too soft. Then add it to the dish and mix with the mushrooms (see below). Meanwhile, in another pan, brown the mushrooms in a little oil, season, and add to the warmed dish (leave the oil in the pan and top up if necessary). Add the leek, let it collapse, melt a little butter on top, and sauté until soft enough. Season. Add to the dish next to the mushroom and kohlrabi mixture. Season the cod with salt and pepper and, in the same pan, lightly fry the skin-side down, first over medium heat (7 out of 9), then cook over lower heat (4-5 out of 9). When it is 2/3 translucent, carefully turn it over and let it cook until done. Place it on top of the vegetables and serve with baguette or ciabatta.