Pikeperch on Caramelized Kohlrabi Wedges, Garlic and Chives Sour Cream and Potatoes

Peel the spring onions, then finely chop them. Do the same with the carrots. Roast both in a saucepan. Then peel the garlic cloves and add finely chopped. Next, deglaze the roasted vegetables with the white wine. Season with chili sauce, pepper and salt right from the start. But remember that the vegetable broth is also seasoned, the alcohol is overcooked - the fine aroma remains in the stock.

Then add the vegetable stock and reduce for 30 minutes with the lid closed. Press through a coarse sieve, bring to the boil briefly and add the sour cream. Stir in with the whisk, bring to the boil once, add the chives and keep warm for the menu.

Peel the potatoes and celery and cut into small cubes. Cook in boiling salted water for 20 minutes. Then pour off, add butter and mash. At the very end, add a small handful of freshly cut parsley. Season with nutmeg, pepper and salt and then keep warm.

Peel the kohlrabi and cut into wedges. Dissolve the sugar in a saucepan. Swirl the kohlrabi wedges in the caramelized sugar. Steam the butter and kohlrabi. Then cover with the rich vegetable stock and simmer gently for 15 minutes. Then pour off some broth. You can leave a little broth in the pot.

As the crowning finish to the main course, heat a neutral oil. Rinse the pikeperch fillets and place them carefully dried in the hot fat. Turn over after two minutes, froth the butter and rosemary. Ladle with the foamed butter. Drizzle a little lemon juice over it and then season with pepper and salt from the mill. An ideal main course is served on hot plates.