in Recipes

Wolffish in Parmesan crust with kohlrabi and carrot vegetables

updated

Spread the love

Ingredients for 2 servings:

  • 250 g wolffish fillet(s)
  • e.g. lemon juice
  • 1 m.-large kohlrabi
  • 2 m.-sized carrot(s)
  • n. B. Oil
  • 2 tbsp flour
  • 2 tbsp Parmesan, grated
  • e.g. salt and pepper
  • n. B. Chervil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Drizzle the fish with lemon juice, season with salt and pepper, and sprinkle with chervil. Peel and dice the vegetables, and briefly fry them in oil. Add a little water and sauté the vegetables for about seven minutes. Mix the flour with the Parmesan cheese, coat the fish in it, and fry in oil. Stir the remaining flour-Parmesan mixture into the vegetable broth, adding a little more water if desired. Season to taste with salt, pepper, and chervil. Serve the fish with the vegetables and sauce. Serve with boiled potatoes, for example.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Herbs – Garlic – Butter

Asian fish fillet