Fried Pikeperch on Kohlrabi with Chives – Vinaigrette and Fried Capers

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

For the vinaigrette:

2 egg (s), hard-boiled
4 tablespoon vegetable stock
2 tablespoon balsamic vinegar bianco
6 tablespoon oil, rapeseed oil or sunflower oil
3 tablespoon oil, (walnut oil)
Salt and pepper, from the mill
2 tablespoon chives
1 small tomato (s), quartered
4 stalks chives

Fried Pikeperch on Kohlrabi with Chives – Vinaigrette and Fried Capers

Instructions

Wash the pikeperch fillets, pull out any bones with tweezers, cover and keep the fish in a cool place until further use.
Peel the kohlrabi and cut into sticks approx. 1 cm thick. Blanch them in salted water until they are al dente, rinse in cold water and drain well.
For the chives vinaigrette:
Boil the eggs for 9 minutes, quench and peel them. Separate egg yolks and whites and chop separately.
Make a vinaigrette from the vegetable stock, the vinegar and the two types of oil. Season well with sea salt and pepper. Add the chopped eggs and the chives cut into fine rolls and cover and chill. The vinaigrette should, however, be taken out of the refrigerator well before serving, as it unfolds its aromas better at room temperature.
Score the pikeperch fillets on the skin side with a sharp knife, rub with salt, pepper and lemon juice and let it steep a little.
In the meantime, heat some olive oil in a small pan. Rinse capers and dry them very well with paper towels. Cover and deep-fry capers for 30 seconds, then degrease on a kitchen towel.
Pat the pikeperch dry, heat the olive oil in a pan. Flour the pikeperch with the skin side in the hot oil and fry for approx. 2 minutes.
Put the butter in the pan, turn the fish and pull the pan off the hob. Let the fish sit for about 3 minutes.
Heat a second pan, froth some butter in it and heat the kohlrabi in it. Season with salt, pepper and nutmeg.
To serve:
Arrange the kohlrabi in the middle of the plates. Place the fish on top, garnish with deep-fried capers and 1 to 2 tablespoons of chives vinaigrette. Decorate with tomato fours and chives.

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