BREAM & KOHLRABI SALAD WITH BUTTERMILK DRESSING
PREP + COOK TIME 30 MINUTES SERVES 4
400g kohlrabi, trimmed, unpeeled 6 cups (180g) picked watercress
½ cup (55g) coarsely chopped
2 green onions, sliced thinly
8 x 150g bream fillets 2 tablespoons olive oil
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.
Place ingredients in a screw-top jar; shake well. Season to taste. Refrigerate until needed.