Pan-fried zander with kohlrabi water, caper powder and chicory grumolo

Start by making the caper powder, at least 8 hours in advance for serving. Rinse the salt from the capers, pat dry then dehydrate in the oven at 75°C for 8 hours (or use a dehydrator). Once completely dehydrated, add to a spice grinder or blender and blitz to a fine powder

Roughly chop the kohlrabi into pieces and pass through a cold press juicer. If you don't have one, blitz in a blender then filter using a small mesh strainer lined with muslin cloth, squeezing to extract all the liquid

Taste the kohlrabi water and adjust the seasoning with fresh lemon juice and salt

Season the zander fillets with salt and place skin-side down in a pan over a medium heat with a dash of oil. Fry until cooked through, dusting lightly in caper powder as it cooks

Serve the zander in bowls with the kohlrabi water and chicory leaves. Dress with a splash of extra virgin olive oil and serve