Recipe

Bream with kohlrabi, watercress and walnut salad with buttermilk dressing

Feb 28, 2010 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Bream with kohlrabi, watercress and walnut salad with buttermilk dressing
  • 400 gram kohlrabi, trimmed, unpeeled
  • 6 cup (180 grams) picked watercress sprigs
  • 1/2 cup (55 grams) coarsely chopped roasted walnuts
  • 2 green onions, sliced thinly
  • 8 150 gram bream fillets
  • 2 tablespoon olive oil
  • buttermilk dressing
Buttermilk dressing
  • 1 tablespoon dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1/4 cup (60 millilitres) olive oil
  • 1/3 cup (80 millilitres) buttermilk
  • 1/3 cup fresh dill sprigs

Method

Bream with kohlrabi, watercress and walnut salad with buttermilk dressing
  • 1
    Make buttermilk dressing.
  • 2
    Using a mandoline or V-slicer, slice kohlrabi into matchsticks (or grate coarsely). Place in a large bowl with watercress, nuts, onion and dressing; toss gently to combine.
  • 3
    Season fish on both sides. In a large frying pan, heat oil over high; cook fish, in two batches, 1 minute each side or until just cooked through. Cover fish with foil, between batches, to keep warm.
  • 4
    Serve fish with kohlrabi salad.
Buttermilk dressing
  • 5
    Place ingredients in a screw-top jar; shake well. Season to taste. Refrigerate until needed.

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