Crispy fish with brown butter sauce and kohlrabi salad recipe

Ingredients for Crispy fish with brown butter sauce and kohlrabi salad

• 5 ml honey

• 60–65 ml fresh lemon juice

• 45 ml extra-virgin olive oil, divided

• 5 ml kosher salt, plus more

• 2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise

• 1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise

• 75 g red onion, thinly sliced

• 450–170 g skin-on Chilean sea bass or salmon fillets

• freshly ground black pepper

• 75 g coarsely chopped blanched hazelnuts

• 85 g unsalted butter, cut into pieces

• lemon wedges (for serving)

How to make Crispy fish with brown butter sauce and kohlrabi salad

1. Whisk together 60 ml of honey, 60 ml of lemon juice, 30 ml of oil, and 1 tsp of salt in a large bowl. Add the kohlrabi, apple, and onion, then toss to coat. Set aside to marinate while you prepare the fish.

2. Swirl the remaining 15 ml of oil in a large non-stick frying pan to coat. Season the fish generously on both sides with salt and pepper, then place the fish skin side down in the cold frying pan. Set the heat to medium and cook until the fat starts to render from the fish, about 4 minutes. Gently press on the fillets with a spatula to ensure the skin makes good contact with the pan, alternating between fillets every few seconds until the skin begins to crisp. Continue cooking without pressing until the skin is very crisp and the flesh is mostly opaque, about 8–10 minutes total (adjust the heat as necessary; do not rush this step). Carefully turn the fish over and cook until completely opaque, about 1 minute. Transfer to plates, skin side up.

3. Wipe out the frying pan and return it to medium heat. Add the hazelnuts and butter, swirling the pan often, and cook until the butter foams and then turns golden brown, about 4 minutes. Remove from heat and stir in the remaining 10 ml of lemon juice; season the brown butter sauce with salt and pepper.

4. Toss the kohlrabi salad and serve alongside the fish fillets, discarding any excess dressing. Spoon the brown butter sauce over the fish and salad, and serve with lemon wedges for squeezing over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.