Char Filets with Kohlrabi Strips

Peel kohlrabi and cut into matchstick strips (julienne). Cook in salted water for approx. 4-5 minutes until al dente and briefly quench in cold water (or better ice water). Season with salt, pepper, a little chopped parsley and, if desired, finely chopped young kohlrabi leaves. Remove bones and skin from char fillets. Season with salt and lemon juice. Spread out four sheets of aluminum foil and place kohlrabi strips on each. Place fish fillet on top and drizzle with a little white wine. If necessary, cut potatoes into smaller pieces and place on top of the fillet. Close the aluminum foil tightly and cook the wrapped fish in the preheated oven at 200 °C for about 7-8 minutes.

Preparation Tip:

The potatoes can also be kept extra warm and then served with it.

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