Fried Redfish on Kohlrabi with Chives Vinaigrette and Fried Capers

Vinaigrette:

1. First, I hard-boiled the eggs for 9 minutes (my egg boiler is broken, so remove the pot and boiled eggs again after decades). I even succeeded better than in the egg cooker. Rinse the eggs, peel them, separate the egg whites and yolks and chop them separately.
2. Then mix the vinaigrette in a bowl made of vegetable stock, balsamic vinegar, rapeseed oil and walnut oil. Season well with salt and pepper from the mill. Now add the eggs and mix everything well. Fold in the chives, cover and place in the refrigerator. The vinaigrette should be taken out of the refrigerator in good time so that the aromas can develop better.

The fish:

1. Rinse the fish fillets with cold water and pat dry well. Salt and pepper and rub with lemon juice, let it steep.
2. In the meantime, we peel the kohlrabi and cut it into strips about 1 cm thick (like french fries). Let the kohlrabi simmer in a little salted water for about 10 minutes. Then drain well. But if you like it really crisp. Proceed as described in the next step.
3. Heat butter in a pan and let it froth. Heat the kohlrabi in it and season with salt, pepper and nutmeg.
4. At the same time, heat a small pan with oil on another plate and deep-fry the capers, remove and drain well on paper towels.
5. The redfish needs the shortest possible time. Flour the fillets lightly. Heat a pan with olive oil and fry the fish skin side up (approx. 2 minutes). Then put butter in the pan and turn the fish. Remove the pan from the hob and let it simmer for another 3 minutes.

Serving:

1. First put the kohlrabi vegetables in the middle of the plate. Then we put the fish on top, sprinkle the fried capers over it and add 2-3 tbsp of the vinaigrette on top. Garnish with tomato wedges and chives and just enjoy.