Plaice with braised kohlrabi and fish roe beurre blanc

Name: Plaice with braised kohlrabi and fish roe beurre blanc
Ingredients: 700 g brill fillet; 1 container of wood sorrel; 12 g Knorr Professional Intense Flavours Fresh Citrus; 10 g Chives; 35 g Cream; 3 Kohlrabi; 30 g Clarified butter; 1 punnet of purple clover; 10 g Knorr Professional Concentrated Fish Bouillon; 30 g Butter; 3 Knorr Garde d'Or white wine sauce; 4 g Knorr Professional Concentrated Vegetable Bouillon

Brill with braised kohlrabi and fish roe beurre blanc.Ingredients for 10 people.

Ingredients

3Kohlrabi

30gButter

4gKnorr Professional Concentrated Vegetable Bouillon

700gbrill fillet

30gClarified butter

12gKnorr Professional Intense Flavours Fresh Citrus

35gCream

10gKnorr Professional Concentrated Fish Bouillon

3Knorr Garde d'Or white wine sauce

1container of wood sorrel

10gChives

1punnet of purple clover

Preparation

Peel the kohlrabies and first cut 10 paper-thin slices on the mandoline.
Set the slices aside in some ice water.
Cut the rest of the kohlrabies into 0.5 cm slices and then into quarters.
Braise the sliced kohlrabi in some butter, add a splash of water, and season with vegetable stock and some citrus.

Portion the brill fillet and fry the brill in clarified butter until browned on both sides.
Season the brill with salt and pepper.

Bring 1 dl of water to a boil and add the concentrated fish stock and white wine sauce.
Bring to a boil again and season with citrus.
Just before serving, stir the fish roe and chives into the sauce.