Summary

Ingredients

• 0.5 ½ cod fillet (s), more or less depending on the size
• 1 leek
• 1 kohlrabi
• 50 ml fish stock
• some vegetable stock powder (recipe from the database, see comment)
• 250 g mushrooms, brown, small
• 4 small spring onions without green
• salt and pepper
• 4 tablespoon olive oil
• 10 g butter

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Instructions

1. If necessary, pull the bones out of the cod fillet and cut the fillet into pieces the size of a palm. Dab.
2. Clean the vegetables. Cut the leek crossways into finger-length pieces and lengthways into narrow julienne strips. Cut the kohlrabi into 2 - 3 mm thick slices, cut the tender greens into small pieces and add them. Quarter the mushrooms. Cut the spring onions into eighths.
3. Warm up a suitable dish in the oven or on the hotplate. Sweat the spring onions and kohlrabi in a little olive oil in a saucepan or pan and deglaze with the fish stock. Season with a little vegetable stock powder. Simmer until the kohlrabi is cooked through, but not too soft. Then pour into the mold and mix with the mushrooms (see below).
4. In the meantime, in another pan, brown the mushrooms well in a little oil, season and place in the warmed dish (leave the oil in the pan and add a little if necessary). Pour in the leek, let it collapse, melt a little butter on it and steam until everything is soft enough. Spice up. Place in the tin next to the mushroom and kohlrabi vegetables.
5. Season the cod with salt and pepper and lightly fry the skin side in the same pan over medium heat (7 out of 9) and then cook over a lower heat (4 - 5 out of 9). When it is 2/3 translucent, turn it carefully and let it steep. Place on top of the vegetables and serve with baguette or ciabatta.