In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce.
Then I added horseradish.
I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed with some dark celery leaves and salt. I used about a tablespoon of potato flakes to bind it together.
I made a puree from the poaching liquid carrots which gave everything it touched a lemony note. Not a bad thing.
Lunch took about 25 minutes to prepare. Zero fat. Minimal starch.
Poached Sole with Pureed Kohlrabi
