Here’s what to do with kohlrabi.
1 tsp. kosher salt, plus more1 large green apple, cut into quarters lengthwise, thinly sliced lengthwiseFreshly ground black pepperPreparation
Whisk honey, 1/4 cup lemon juice, 2 Tbsp. oil, and 1 tsp. salt in a large bowl. Add kohlrabi, apple, and onion and toss to coat. Let sit while you cook the fish. Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and pepper and place, skin side down, in cold skillet. Set over medium heat and cook until fat starts to cook out of fish, about 4 minutes. Gently press on fillets with a spatula so skin makes good contact with pan, then keep pressing, cycling from one fillet to the next every few seconds, until skin starts to crisp.
Wipe out skillet and return to medium heat. Cook hazelnuts and butter, swirling pan often, until butter foams, then browns, about 4 minutes. Remove from heat and stir in remaining 2 tsp. lemon juice; season brown butter sauce with salt and pepper. Toss kohlrabi salad and serve alongside fish fillets, leaving excess dressing behind. Spoon brown butter sauce over fish and salad and serve with lemon wedges for squeezing over.
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