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2 medium kohlrabies
250 g catfish fillet
1 tbsp olive oil
250 ml cream
150 ml fish stock
60 ml dry martini
starch as required
1 bunch of chives
Salt ＆ Pepper
Peel the kohlrabi, cut into 16 thin slices (2 mm thick) and cook in salted water until al dente. Remove from the water, place on kitchen paper to dry and cut out circles (6 cm in diameter) from the slices.
Rinse the catfish fillet with cold water and pat dry. Using a sharp knife, cut the fillet diagonally into 16 thin slices.
Preheat the oven to 110°C (circulating air). Brush an ovenproof dish with olive oil. Lay four slices of kohlrabi next to each other, alternately layer catfish and kohlrabi on top. Season each slice with salt and pepper. Finish off with a slice of kohlrabi. Cook the kohlrabi and catfish lasagne for 15 minutes in the oven or 6 minutes in the steamer at 90 °C.
Measure out 150 ml of the cream and heat up with the fish stock and martini. Reduce the liquid by half and, if necessary, thicken with a little starch. Whip the remaining cream until stiff. Wash the chives and shake dry. Cut into fine rolls and fold into the sauce with the whipped cream just before serving. Place the lasagne on preheated plates, pour over the chive sauce and serve immediately.
Duration: Approx. 45 min
