In a saucepan with a strainer insert, put 3 cm of water. Add culinary herbs, onion and juice of one lemon, bring to a boil. Lightly coat the strainer insert with oil. Season fish fillets lightly with salt and place on strainer insert. Cover saucepan with lid, steam fish until tender. Remove skin from kohlrabi and cut into 3 mm slices. Bring chicken stock to boil with butter and turmeric powder. Add kohlrabi and simmer until soft, lastly add freshly chopped tarragon.
Arrange the char fillets on the kohlrabi.
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