Peel the kohlrabi and carrots, cut in half crosswise and push through a julienne grater. Heat 1 tablespoon rapeseed oil in a coated pan and slowly cook the vegetables in it. Turn every now and then and season with salt and pepper, a squeeze of lemon and a pinch of sugar.
Cut the pork belly into slices crosswise, cutting the fat and lean parts separately into fine cubes. Put one third of the fat and all of the lean pieces of bacon in a saucepan at medium temperature or brown. Add shallot and garlic and sauté. Then add the lentils, fry briefly and stir. Deglaze with the broth and simmer for about 8-10 minutes with the saucepan closed and low heat. Pour off any excess broth through a hair sieve. Put the lentils back in the saucepan and season with crème fraîche, jelly and red balsamic cream. The type of jelly can be chosen according to your own taste.
Leave the rest of the fat cubes of bacon in a pan over medium heat and brown. Add 1 tablespoon rapeseed oil and heat. Divide the fish fillet. Salt the skin side (that`s the smooth side), press in breadcrumbs and fry this side in the oil and bacon mixture. Turn the heat down to half power and wait until the fillet pieces are half cooked through. You can see this on the side of the cut edges when the glassy meat is slowly turning white. Turn the fillets over and let them simmer slowly with the plate open.
Place the kohlrabi and carrot julienne on the plates, place the fish fillets on top and serve the lentil vegetables next to them.
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