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Wash rucola and remove the coarse stems. Cut leafs into
strips.Peel potatoes and kohlrabi and chop into small pieces. Peel
shallots and chop finley.
Heat 1 tbsp. of oil and sauté the shallots and vegetables. Douse with
soup, cover and simmer 5-10 minutes until al dente. Drain and thereby
reserve the soup for marinade.
Mix well 1 tbsp. lemon juice, 4 tbsp. soup, salt, pepper, 3 tbsp. of oil
and marinade vegetables. Fold in rucola and season with salt and pepper.
Season fish fillets with salt and pepper and fry on both sides.
Serve with tartar. |
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