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Char with Verbena Jus and Kohlrabi

Cook kohlrabi julienne in fish stock, strain and save fond. Sautée scallions in olive oil, add kohlrabi cubes, deglaze with Martini and fill up with fish stock. Cook until tender, then blend and bring to boil. Add tea and allow to infuse, then strain. Poach char at 70°C. Put kohlrabi julienne on warmed plates and top with fish. Brown butter and blend with jus and serve with fish.

For 4 servings you need:

  • 400 g char filet
  • 2 tbsp Verbena
  • 200 g Kohlrabi julienne
  • 100 g Kohlrabi cubes
  • 50 g scallions
  • 250 g fish stock
  • 150 g tomato stock
  • 1/16 l Martini dry
  • 2 tbsp olive oil
  • 20 g butter
  • Sea salt
  • Szechuan pepper