Glass Noodle Salad with Fish

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500 g glass noodles
300 g fish (pike-perch, monkfish or codfish)
1 kohlrabi
1 stalk celery
2 spring onions
2 carrots
4 shallots
4 garlic cloves
lemon grass
coriander
1/16 l soja sauce
sesame oil
juice of 2 lemons
1/16 l white wine
peanut oil
1 tablespoon butter
salt, pepper
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Soak glass noodles in cold water for 2 minutes, take out and place in boiling water for 10 seconds, drain and rinse over cold water.
Clean and wash kohlrabi, celery, spring onions, shallots and carrots and cut into fine strips.
Strongly heat one tablespoon peanut oil in a non-stick skillet, add the veggies, finely cut garlic and two tablespoons finely cut lemon grass, sesaon with coriander. Fry for some minutes. Remove vegetables and cool.
Mix vegetables with noodles, soja sauce, one tablespoon sesame oil and lemon juice.
Cut fish into bite-size pieces. In a pot, heat white wine and butter, add the fish pieces. Cover and cook for 3 minutes. Season to taste with salt, pepper and lemon juice. Now spoon fish over the noodles and drizzle with the fond.