Pike-perch on vegetables

Ingredients for 4 servings:

• 2 waxy potatoes
• 1 kohlrabi
• 2 spring onions
• 40 g butter
• salt and pepper
• 150 ml fish stock
• 1 box of cress
• 4 fish fillets (pike-perch fillets with skin)
• lemon juice
• oil
• nutmeg

Instructions

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

Wash, peel, and finely dice the potatoes and kohlrabi. Slice the spring onions diagonally into rings. Sauté the spring onions in 1 tablespoon of hot butter in a large pan until translucent. Add the diced potatoes and season with salt and pepper. Pour in the fish stock. Cover and sauté until al dente. Meanwhile, sauté the kohlrabi in butter until al dente. Chop the cress and mix with the remaining butter. Season the zander fillets with lemon juice, salt, and pepper. Fry skin-side down in hot oil for 2-3 minutes. Then turn and fry the other side. Season the kohlrabi cubes with salt and pepper and mix them with the cress butter into the potatoes. Season with nutmeg and serve with the zander on top.