John Myers
Breaded Kohlrabi with Salmon on Lemon Curd and Cress
The perfect breaded kohlrabi with salmon on lemon curd and cress recipe with a picture and simple step-by-step instructions.
- 3 piece Kohlrabi fresh
- 50 g Butter
- 100 ml Olive oil
- 250 g Quark
- 100 g Lime cress
- 200 g Smoked salmon
- 1 piece Lemon
- 2 piece Eggs
- 1 pinch Lemon salt
- 1 pinch Pepper White
- 1 bunch Chives fresh
- 1 bunch Fresh cress
- Flour
- Breadcrumbs
- Peel the kohlrabi and cut into 1 cm thick slices, pepper and season with the lemon salt. Sear the kohlrabi in the butter for 2 minutes on both sides. Then put two eggs in a deep plate, in another flour, in another breadcrumbs.
- Add the fat from the pan to the two eggs and whisk together. Now roll the fried kohlrabi in the egg, then in the flour, then in the breadcrumbs. Fry the breaded kohlrabi in plenty of hot olive oil until golden brown.
- Put the quark in a bowl, add the zest from a lemon peel and the lemon juice, lime cress, salt and pepper and mix together. Serve the kohlrabi with the quark and two salmon strips. Garnish with chives and lemon wedge, sprinkle with cress.
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