John Myers
Pikeperch Fillet with Kohlrabi and Fennel Vegetables
The perfect pikeperch fillet with kohlrabi and fennel vegetables recipe with a picture and simple step-by-step instructions.
- 1 Kohlrabi fresh
- 1 Fennel fresh
- 1 bunch Fresh dill
- 1 tsp Vegetable broth powder
- 2 tbsp Flour
- 3 Pikeperch fillets
- Pepper
- Salt
- Margarine
- 1 tbsp Butter
- Freshly squeezed lemon juice
- Peel and dice the kohlrabi. Clean and dice the fennel. Chop the dill.
- Put the vegetable cubes in a saucepan with water, add 1 teaspoon vegetable stock powder and cook the vegetables until soft. Then add 1 tablespoon of butter. Mix 2 tablespoons of flour in half a cup of cold water and stir into the vegetables. Add the chopped dill.
- At the same time, boil boiled potatoes. When the potatoes and vegetables are ready, the pikeperch fillets are fried with salt and pepper. (That goes pretty quickly.) Sprinkle the fish with lemon juice on the plate.
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