Cook the potatoes in salted water until they are cooked but firm.
Peel the kohlrabi and carrots, finely chop and cook in a little salted water in a covered pan.
Bring the vegetable stock to the boil in a pan with bay leaves and pepper.
Add the pollock fillet at a low temperature and braise for 6 minutes, in the covered pan.
Arrange the potatoes, fish and vegetables on a plate, mix together the fish and vegetable broth and boil the sauce to thicken.
Finely chop the olives and add with the lemon zest and oil.
Pour the sauce over the meal and serve.
Enjoy your meal!
Energy: approx. 1315 kJ, 315 kcal
Protein: 27 g
Fat: 10 g
Carbohydrate: 28 g