Sea Bass Fillet with Kohlrabi Cream Vegetables and Curry Mashed Potatoes

Peel and quarter the kohlrabi, cut into sticks (here with a Genius kitchen helper), cook in salted water (1 teaspoon) for about 10 minutes, drain through a kitchen sieve, put in a hot saucepan with butter (1 tbsp), cooking cream (100 g ), Salt (2 big pinches), pepper (2 big pinches), sugar 2 big pinches and nutmeg (1 big pinch), fold in the plucked parsley and simmer for about 5 minutes.

Peel and dice the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain through a kitchen sieve, return to the hot saucepan, sprinkle with butter (1 tbsp), cooking cream (2 tbsp), salt (2 big pinches) , Pepper (1 big pinch) and mild curry powder (1 teaspoon) together with the potato masher.

Let the sea bass fillet thaw in time, rinse with cold water, dry well with kitchen paper, dust with flour, shake off excess flour, fry in a pan with oil (½ cup) from the skin side for about 5 minutes, turn over and fry for another 2 minutes . Season vigorously on the skin side with salt and pepper and degrease on kitchen paper. Drizzle with lemon juice to serve.

Serve sea bass fillet with kohlrabi cream vegetables and curry mashed potatoes, garnished with tomato halves. A cool white wine and water may be enough to go with it.