BREAM & KOHLRABI SALAD WITH BUT­TER­MILK DRESS­ING

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Fish -

400g kohlrabi, trimmed, un­peeled 6 cups (180g) picked wa­ter­cress

sprigs

½ cup (55g) coarsely chopped

roasted wal­nuts

2 green onions, sliced thinly

8 x 150g bream fil­lets 2 ta­ble­spoons olive oil

BUT­TER­MILK DRESS­ING

1/3 cup (80ml) but­ter­milk

¼ cup (60ml) olive oil 1 ta­ble­spoon rice wine vine­gar 1 ta­ble­spoon di­jon mus­tard

1/3 cup fresh dill sprigs 1 Make but­ter­milk dress­ing.

2 Us­ing a man­do­line or V-slicer, slice kohlrabi into match­sticks

(or grate coarsely). Place kohlrabi in a large bowl with wa­ter­cress, nuts, onion and but­ter­milk dress­ing; toss gen­tly to com­bine.

3 Sea­son fish on both sides. Heat oil in a large fry­ing pan over high heat; cook fish, in two batches, for 1 minute each side or un­til just cooked through. Cover fish with foil, be­tween cook­ing batches, to keep warm.

4 Serve fish with kohlrabi salad.

BUT­TER­MILK DRESS­ING

Place in­gre­di­ents in a screw-top jar; shake well. Sea­son to taste. Re­frig­er­ate un­til needed.

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