Crispy fish with brown butter sauce and kohlrabi salad
Indulge in the exquisite taste of crispy fish coated with rich brown butter sauce served alongside a refreshing kohlrabi salad. Perfect harmony of flavors!
Ingredients:
- 1 tsp. honey
- 1/4 cup plus 2 tsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, plus more
- 2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise
- 1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise
- 1/2 red onion, thinly sliced
- 4 (5–6-oz.) skin-on Chilean sea bass or salmon fillets
- Freshly ground black pepper
- 1/2 cup coarsely chopped blanched hazelnuts
- 6 Tbsp. unsalted butter, cut into pieces
- Lemon wedges (for serving)
Instructions:
- Mix together honey, 1/4 cup lemon juice, 2 tablespoons of oil, and 1 teaspoon of salt in a large bowl. Add kohlrabi, apple, and onion and stir gently. Allow the mixture to sit while preparing the fish.
- Heat up 1 tablespoon of oil in a large nonstick skillet. Season the fish generously with salt and pepper on both sides. Place the fish skin side down in the skillet over medium heat. Let it cook for about 4 minutes until the fat starts to render from the fish. Gently press down on the fillets with a spatula to ensure the skin crisps up nicely. Continue pressing and cooking until the skin is crispy and the flesh is almost cooked through, this should take around 8-10 minutes (adjust the heat if necessary). Flip the fish over and cook for about 1 minute until fully cooked. Place the fish skin side up on plates.
- Clean the skillet and return it to medium heat. Cook the hazelnuts and butter together, stirring occasionally, until the butter turns brown and nutty, which should take about 4 minutes. Remove from heat and mix in the remaining 2 teaspoons of lemon juice. Season the brown butter sauce with salt and pepper.
- Combine the kohlrabi salad and place it next to the fish fillets, leaving any excess dressing behind. Drizzle the brown butter sauce over the fish and salad. Serve with lemon wedges on the side for squeezing over.
Summary:
- Calories: 2882 kcal
- Fat: 229 g
- Protein: 143 g
- Carbs: 72 g
- Potassium: 3944 mg
- Magnesium: 335 mg