Kingklip and crab on kohlrabi foam with kohlrabi and carrot sticks

Ingredients for 2 servings:

• 400 g fish fillet(s) (kingklip fillet)
• 50 g North Sea crabs
• 4 carrots
• 2 kohlrabi, kohlrabi greens
• 250 ml vegetable stock
• 100 ml cream
• butter
• olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the carrots and kohlrabi and cut into sticks. Briefly blanch the carrot sticks and one kohlrabi bulb in boiling water, then rinse in ice-cold water and drain. Cook the second kohlrabi sticks in vegetable stock for 5 minutes, drain, and puree the vegetables with a hand blender, adding the cream. Season with salt and pepper. Melt 1 tablespoon of butter in a pan and toss the drained vegetable sticks in it. Season with salt and pepper. In another pan, heat a little butter and olive oil and briefly sear the fish fillets, skin-side down, then cook at medium heat for about 3-4 minutes. Turn over and cook on a platter until cooked through. This will take about another 4-5 minutes, depending on the thickness of the fillets. Season with salt. Pour the kohlrabi foam onto the plates and arrange the fish and vegetables on top. Scatter the crab and finely chopped kohlrabi greens over the top. Without any additional side dishes, this is a food combining dish that is suitable for losing weight.