Pollock (with kohlrabi & carrots)

Step 1

Cook the potatoes in salted water until they are cooked but firm.

Step 2

Peel the kohlrabi and carrots, finely chop and cook in a little salted water in a covered pan.

Step 3

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.

Step 4

Arrange the potatoes, fish and vegetables on a plate, mix together the fish and vegetable broth and boil the sauce to thicken.

Step 5

Finely chop the olives and add with the lemon zest and oil.

Pour the sauce over the meal and serve.

Enjoy your meal!