Peel kohlrabi and cut into narrow slices.
Generously butter a steamer basket. Fill in the kohlrabi in a brick-like manner and season with salt and pepper. Pour sherry and fish stock or soup into the steaming pan below. Meanwhile, cook the kohlrabi over steam for six to eight minutes, depending on the thickness and tenderness of the slices, until just tender.
In the meantime, thinly grate the lime peel (only the green part!) and squeeze out the juice. Peel the shallot and chop very finely.
Pat the fish fillets for bones with your fingers and remove with tweezers if necessary. Season the fish with salt and pepper.
When the kohlrabi are just tender, place the fish fillets on top of the vegetables and steam for an additional four minutes. Set fish and kohlrabi aside with lid closed. Keep the steaming liquid.
In a small pan, heat the butter. Sauté shallot and lime zest in it. Extinguish with the steaming liquid and the lime juice. Bring to a boil, add the cream and continue to make the sauce until it thickens slightly. Season with salt and cayenne pepper.
Chop the chervil finely. Remove the boiling sauce from the heat. Add the egg yolks. Beat the sauce with a hand mixer. Add the chervil.
Arrange kohlrabi and fish fillets on warmed plates and cover with sauce. Serve immediately.
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