Fried zander on kohlrabi with chive vinaigrette and fried capers

Ingredients for 4 servings:

• 4 fish fillets (pike-perch fillets), ready to cook with skin
• 750 g kohlrabi
• Salt
• 2 tbsp lemon juice
• 2 tbsp capers
• Olive oil, for frying and roasting
• 3 tbsp oil, rapeseed oil or other vegetable oil
• 70 g butter
• Pepper, from the mill
• 1 pinch of nutmeg
• 2 eggs, hard-boiled
• 4 tbsp vegetable stock
• 2 tbsp white balsamic vinegar
• 6 tbsp oil, rapeseed oil or sunflower oil
• 3 tbsp oil (walnut oil)
• Salt and pepper, from the mill
• 2 tbsp chives
• 1 small tomato(s), quartered
• 4 stalks of chives

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

light summer meal, starter or intermediate course

Wash the zander fillets, remove any bones with tweezers, and cover and refrigerate the fish until ready to use. Peel the kohlrabi and cut into approximately 1 cm thick sticks. Blanch these in salted water until al dente, rinse in cold water, and drain well. For the chive vinaigrette: Boil the eggs for 9 minutes, rinse in cold water, and peel. Separate the egg yolks and egg whites and chop them separately. Make a vinaigrette from the vegetable stock, vinegar, and both oils. Season generously with sea salt and pepper. Add the chopped eggs and the finely chopped chives, cover, and refrigerate. The vinaigrette should be taken out of the refrigerator well in advance of serving, as it develops its flavors better at room temperature. Score the skin-side of the zander fillets with a sharp knife, rub with salt, pepper, and lemon juice, and let stand for a while. In the meantime, heat a little olive oil in a small pan. Rinse the capers and dry them thoroughly with kitchen paper. Cover the capers and fry for 30 seconds, then remove the fat from the pan. Pat the zander dry and heat olive oil in a pan. Lightly flour the zander, place it skin-side down in the hot oil and fry for about 2 minutes. Add butter to the pan, turn the fish over, and remove the pan from the heat. Let the fish cook for about 3 minutes. Heat a second pan, foam a little butter in it, and then warm the kohlrabi. Season with salt, pepper, and nutmeg. To serve: Arrange the kohlrabi in the center of the plate. Place the fish on top and garnish with fried capers and 1 to 2 tablespoons of chive vinaigrette. Decorate with tomato wedges and chive stalks.