Kingklip and kohlrabi millefeuilles with saffron sauce

Ingredients for 2 servings:

• 400 g fish fillet(s) (kingklip fillet)
• 100 g prawn(s), peeled, cooked
• 3 carrots
• 1 large kohlrabi, approx. 400g
• 125 ml cream
• 100 ml vegetable stock
• 1 shallot(s), finely chopped
• 1 small garlic clove(s), finely chopped
• 100 ml dry white wine
• 5 cl vermouth (Noilly Prat)
• salt and pepper
• some saffron
• Butter, olive oil
• some flour (whole grain)
• some dried herbs (wild herbs, alternatively thyme)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe for the steamer

Cut off approximately 80g of the fish fillet, remove any bones, and cut the fish meat into small cubes. Wrap in foil and briefly freeze. Peel the kohlrabi, cut off the sides to form a cube, and cut into approximately ten 2mm thick slices. Place in a perforated cooking container. Peel the carrots and cut the kohlrabi pieces into sticks. Place them together in a perforated cooking container. Steam the vegetable slices and sticks in a steamer at 100°C for approximately 3 minutes. For the stuffing, finely purée the frozen fish fillet with approximately 50g of shrimp, 50ml of cream, salt, and pepper in a blender. Alternate the blanched kohlrabi slices with the stuffing to form towers, top with a little more stuffing, and place in a buttered, perforated cooking container. Steam for approximately 8 minutes at 75°C. Meanwhile, for the sauce, sauté the shallots and garlic in olive oil, deglaze with white wine, and reduce slightly. Add the vegetable stock, Noilly Prat, the remaining cream, and saffron, and reduce by about half. Add the remaining prawns and season with salt, pepper, and wild herbs. Meanwhile, cut the remaining fish fillet in two, wash and dry, toss briefly in a little wholemeal flour, and sear in a mixture of olive oil and butter, skin-side down first. Cook for about 3 minutes, turn over, and finish cooking in about 4 minutes. Season with salt and pepper. Heat the butter in a pan and add the vegetable sticks, then season with salt, pepper, and the wild herb mixture. Serve the millefeuilles, fish fillets, and vegetables with the sauce and serve with rice.