Rinse and dry the fish fillet and cut into strips or cubes. Peel the kohlrabi and cut into narrow slices, then into fine strips. Cut the leek in half lengthwise, rinse thoroughly under running water and also cut into strips.
Sauté the peeled, diced shallot and garlic clove in butter until soft, add the vegetables and sauté. Add the fish stock and season with saffron, salt and pepper. Simmer on low heat for six to eight minutes.
Season the fish pieces with salt and pepper, sprinkle with the juice of one lemon and add to the vegetable saffron soup form. Cook for two minutes, then remove the fish pieces with a slotted spoon and place them in deep plates. Stir the double cream into the soup, let it boil briefly and spread it evenly over the fish. Bring to the table sprinkled with chives.
If you use saffron threads, you have to let them melt in a little hot water beforehand.
Our tip: Always use fresh chives if possible!