Kohlrabi stuffed with salmon

Ingredients for 4 servings:

• 4 kohlrabi, not too big
• 300 g salmon fillet(s), fresh or frozen, thawed
• 2 cups of cream
• 2 egg yolks
• salt and pepper
• 1 bunch of parsley
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple – suitable as a starter or main course

Peel the kohlrabi, reserving a few thin leaves. Hollow out the kohlrabi and cook in salted water for 8-10 minutes until almost tender. Heat the cream in a saucepan and reduce by half. Let it cool slightly and stir in the egg yolks to thicken it. Finely chop the parsley and add it to the pan. Season the salmon fillets with salt and pepper, cut them into slices, and stuff the kohlrabi with them. Pour over the cream and egg mixture and dot with a few knobs of butter. Place the stuffed kohlrabi in a buttered baking dish and bake in the oven at 180-200°C for 20-30 minutes. Sprinkle with the finely chopped kohlrabi leaves and serve. Depending on the size of the kohlrabi, this dish can be served as a starter with some bread or with mashed potatoes as a main course.