Cut fillet into stripes, mix with white, whisked with salt, starch (2 teaspoons) dissolved with water (2 teaspoons) and leave to dry.

Pour mushrooms with water, then clean and chop. Shred carrot, cohlrabi and onion, scald, then pour with cold water and dry. Cut thinly garlic and ginger.

Fry prepared fillet in ½ part of oil, then drain the oil.

Fry vegetables, mushrooms, garlic and ginger in the remaining oil, then pour with stock and stew. Put fried fillet, pour the remaining starch, dissolved with a dollop of water, bring to boil, dress with salt, pepper, wine, stir and serve.