How to Make Pangasius & Silky Kohlrabi Spring Plate

Greetings everyone! Today we’re making a Pangasius & Silky Kohlrabi Spring Plate. It’s one of my favorites because it's so light and easy to make. Give it a try and let me know what you think!

Ingredients (for two portions):

The Fish:

• 2 Pangasius fillet

• 10ml / 2 tsp Oil

• 1/2 tsp Salt

• 1/2 tsp Pepper

• 1/2 tsp Oregano

The Beluga Lentils:

• 100g / 3.5 oz (approx. ½ cup) Beluga lentils

• 500ml / 2 cups Vegetable broth

The Kohlrabi Puree:

• 2 pieces (~500g / 1.1 lbs) Kohlrabi

• 100ml / 3.5 fl oz (approx. 7 tbsp) Cream

• 20g / 1.5 tbsp Butter

• 5g / 1 tbsp Parmesan (grated)

• 1 tsp Salt

• 1/2 tsp White pepper

• 1/4 tsp Nutmeg

The Asparagus:

• 6 pieces Asparagus

• 10ml / 2 tsp Oil

• 5–7g / 1/2 tbsp Butter

• A pinch of Salt and Pepper

• 1 small clove Garlic

• Zest of half a lemon

The Pesto:

• 15–20g / 0.5–0.7 oz (approx. 1 cup loose) Basil leaves

• 1 clove Garlic

• 10g / 2 tbsp Parmesan (grated)

• 5g / 1/2 tbsp Pine nuts

• 30ml / 2 tbsp Olive oil

• 1/4 tsp Salt

• 1/4 tsp Pepper

• 1 tsp Lemon juice

Boil the lentils over medium-low heat in the vegetable broth for about 15 minutes. Watch the doneness, it should be soft but not mushy! Clean, peel and dice the kohlrabi. Boil for about 20 minutes until tender. Drain the water and add the cream, butter and parmesan. Season with salt, white pepper and nutmeg, then blend until a smooth paste forms. For an even silkier texture, pass the puree through a sieve to remove any remaining fibers.

Mince the garlic with salt, add the pine nuts and crush them. Incorporate the basil leaves, seasoning, parmesan and olive oil, mixing until a paste forms. Using a mortar and pestle is traditional, but for a faster method you can place all the ingredients in a jug and use a blender or food processor.

Clean it, removing the woody ends and peeling the lower stems. Fry in a pan over medium-low heat for 2 minutes, turning periodically. Season with salt, pepper, butter, lemon zest and minced garlic. Pat the fish dry with a kitchen paper to remove excess moisture. Season well with salt, pepper and oregano. Fry the fish (skin-side down first) over medium heat with a little oil for about 3 minutes per side.

Plate the dish as shown in the video, or in your own style! Enjoy and let me know in the comments if you will try this one! It is nutritious and light perfect for a healthy dinner.