Summary

Ingredients

• 400 g fish fillet (s), (pikeperch fillet with skin)
• 2 kohlrabi
• salt
• pepper
• olive oil

For the cream:

• 200 g sour cream
• 40 g chives, finely chopped
• salt
• Pepper from the grinder

For the sorbet:

• 300 g red pepper (s)
• 75 g lucose
• 20 ml balsamic vinegar
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 0.5 teaspoon ½ chilli flakes
• Mixed salad
• olive oil
• Balsamic vinegar

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Instructions

1. Bell pepper sorbet:
2. Core and roughly dice the peppers, puree together with the grape sugar, sugar, salt, balsamic vinegar and chilli flakes. Pass the mixture through a sieve and refrigerate. Put in the running ice machine in good time.
3. Sour cream and chives cream:
4. Cut the chives into very fine rolls. Add to the sour cream and season with a little salt and pepper. Refrigerate.
5. Kohlrabi:
6. Peel the kohlrabi and cut into thin slices on the slicer. Blanch in salted water for about 3 minutes. Let cool down and chill.
7. Pikeperch:
8. Portion the fillet and cut into the skin. Fry the fish on the skin side in olive oil (5 minutes). Then turn and remove from heat. Let it steep for another 2 - 3 minutes.
9. Salad:
10. Wash the lettuce and spin dry. Make a vinaigrette out of balsamic vinegar, olive oil and salt and pepper.
11. Serving:
12. Spread the sour cream and chives cream on the plate. Place the blanched kohlrabi slices on top. Put the pikeperch on top. Add the salad, drizzle with the vinaigrette and put on the sorbet.
13. Serve immediately. The dish must not stand, otherwise the fish will get cold and the sorbet will melt.