Crispy Sea Bass with Braised Kohlrabi Sauerkraut and Poached Egg
Adapted from ‘On Vegetables’ by Jeremy Fox
30g Fine sea salt
I Small onion chopped
130ml Vegetable stock
1 tbsp Chopped dill
White wine vinegar
2 Large eggs
2 Fillets of Sea Bass
1 Tsp Sea salt flakes
Pinch of pepper
Cut the Kohlrabi into thin slices. Place in a large bowl and mix thoroughly with the salt. Leave the mix at room temperature for 1 hour. Now place the mix inside a sterilised mason jar and tightly seal. After 12 hours the kohlrabi should be submerged in the liquid it has produced. If the kohlrabi is not fully submerged then top up the jar with a salt solution (1tbsp salt: 240ml water). Leave the kohlrabi to ferment at room temperature for at least 5 days, opening the jar once a day for 5 minutes to release the CO2.
Saute the chopped onion in 2tsp of olive oil over medium-high heat until soft but not coloured. Add 160g of the drained Sauerkraut and the vegetable stock and cook until the stock has evaporated. Stir in the dill and keep warm.
Heat a large frying pan over medium heat, adding 20g of butter. Dry the fish skin with kitchen roll and then salt the skin side of the Sea Bass. Place the fillets in the pan once the butter begins to foam. Cook skin side down for 4-5 minutes then lightly salt the flesh side before gently releasing the fish and flipping it over for the final minute of cooking. Carefully remove the fish and serve alongside the Kraut.
Firstly break the eggs into small individual Ramekins. Bring a large pan 2/3 full of water up a simmer and add 1-2tbsp of white wine vinegar. Slowly lower the eggs from the surface of the water into the pan. After 2-3 minutes the eggs should be set. Using a slotted spoon remove the eggs, trim neatly and then serve immediately with the cooked Sea Bass and Kohlrabi.