Pike Perch Fillet with Kohlrabi and Cress in White Wine Sauce

For the pike-perch fillet, heat butter in a pan and gently sear the pike-perch fillets in it on both sides.

For the kohlrabi vegetables, melt butter in a separate pot, sauté the kohlrabi cubes in it over low heat, pour in white wine and boil down. Season, fill up with clear vegetable soup and cook until firm to the bite.

Mix the cornflour with a little cold water to thicken the vegetables and bring to the boil.

Now refine the vegetables with QimiQ, season with vermouth and serve the pike-perch fillet sprinkled with fresh cress.

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