Pike-perch on kohlrabi with sour cream, chives and paprika sorbet

Ingredients for 4 servings:

• 400 g fish fillet(s) (pike-perch fillet with skin)
• 2 kohlrabi
• Salt
• pepper
• olive oil
• 200 g sour cream
• 40 g chives, finely chopped
• Salt
• Pepper, from the mill
• 300 g bell pepper(s), red
• 75 g glucose
• 20 ml balsamic vinegar
• ½ tsp salt
• 1 tsp sugar
• ½ tsp chili flakes
• mixed salad
• olive oil
• Balsamic vinegar

Instructions

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

light, fresh starter, ideal for entertaining guests in summer, can be prepared

Bell Pepper Sorbet: Deseed and roughly dice the bell peppers, then puree with the glucose, sugar, salt, balsamic vinegar, and chili flakes. Strain the mixture through a sieve and chill. Transfer to an ice cream maker while it’s running. Sour Cream and Chive Cream: Finely chop the chives. Add to the sour cream and season with a little salt and pepper. Chill. Kohlrabi: Peel the kohlrabi and slice thinly using a slicer. Blanch in salted water for about 3 minutes. Let cool and chill. Pike Perch: Portion the fillet and score the skin. Sear the fish skin-side down in olive oil (5 minutes). Then turn over and remove from the heat. Let stand for another 2-3 minutes. Salad: Wash the lettuce and spin dry. Make a vinaigrette with balsamic vinegar, olive oil, salt, and pepper. To serve: Spread the sour cream and chive cream on the plate. Place the blanched kohlrabi slices on top. Place the zander on top. Serve the salad alongside, drizzle with the vinaigrette, and top with the sorbet. Serve immediately. Do not let the dish stand, as otherwise the fish will get cold and the sorbet will melt.