Perch Fillet with Turnip Greens

Ingredients

• 1 turnip (kohlrabi)
• 1 tbsp butter
• 100 ml Vegetable broth
• Salt
• black pepper (freshly ground)
• 320 g perch fillet (ready to cook, with skin)
• Lemon juice
• flour
• 2 tbsp plant oil
• 2 Garlic cloves
• 80 ml dry white wine
• 80 ml heavy cream
• 2 tbsp chives sprigs

Instructions

1. 1.

   Peel and grate the turnip coarsely. In a pan melt the butter, add the grated turnip, sauté briefly, then pour in the broth. Simmer over medium heat for 5 minutes, seasoning with salt and pepper.

2. 2.

   Wash the fish, pat dry, cut into four equal pieces, score the skin several times, season with salt and pepper, drizzle with lemon juice, and lightly dust with flour.

3. 3.

   Heat a pan with oil, brown the perch pieces skin-side down until golden, flip them over and cook on low heat until translucent. Remove the garlic cloves, crush them slightly, then add to the pan. In a separate pot, warm the white wine with cream, season with salt and pepper, and whisk until frothy.

4. 4.

   Taste the turnip greens again, plate them, place one perch fillet on top of each serving, drizzle with the wine-cream foam, and sprinkle with chives sprigs before serving.