Pinot Blanc Sekt brut nature

Ingredients

• 4 piecesZander fillet with skin
• 2 piecesKohlrabi
• 200 mlHeavy cream
• 50 gButter
• 1 pieceShallot
• 100 mlVegetable stock
• 1 pieceOrganic lemon
• 2 tbspOlive oil
• 0,5 bunchFresh dill
• 1 teaspoonSalt
• 1 pinchNutmeg

Preparation

1. 1First, peel the kohlrabi thoroughly and cut it into uniform, fine matchsticks about 5 mm thick.
2. 2Finely dice the shallot and sauté it in a pot with 20g of butter until translucent, then add the kohlrabi sticks.
3. 3Pour in the vegetable stock and the cream, then let the vegetables simmer over reduced heat for about 10 to 12 minutes until creamy.
4. 4Check the zander fillets for bones, pat them dry, and carefully score the skin side several times with a sharp knife.
5. 5Heat olive oil in a non-stick pan until hot and sear the salted fillets on the skin side for about 4 minutes until crispy.
6. 6Reduce the heat, add the remaining butter and lemon zest, flip the fish, and let it cook through for 1 minute.
7. 7Season the creamed vegetables to taste with salt, white pepper, and a generous pinch of freshly grated nutmeg.
8. 8Arrange the creamy vegetables in the center of plates, place the crispy zander fillet on top, and garnish with picked dill.