John Myers
Carrot Foam Sauce on Kohlrabi with Salmon Fillet
The perfect carrot foam sauce on kohlrabi with salmon fillet recipe with a picture and simple step-by-step instructions.
- 2 piece Kohlrabi fresh
- 1 piece Carrot
- 2 piece Charlotte
- 1 cups Cream 30% fat
- Butter
- 1 good spoon tip Cajun Rub spice mix (paprika, chilli, cumin, pepper, oregano …
- 1 branch Fresh rosemary
- Salt
- 1 tbsp Extra virgin olive oil
- Cut the kohlrabi into strips, quarter the carrot. Boil both in little salted water until al dente, approx. 5 min, switch off and let stand.
- Put some olive oil in a large saucepan (1 tbsp) and add the finely chopped Charlottes, sauté and add the cream. Reduce everything over a moderate heat, stir from time to time, season with salt, season with about 1/4 teaspoon spice mixture and stir in about half of the very finely chopped rosemary. At the end add about 2 small ladles of the kohlrabi cooking water (only as much as necessary so that the sauce doesn’t get too thin) and the carrot pieces.
- Pour the sauce into a tall vessel or small saucepan and puree with the blender until a frothy sauce is formed. Add a very small piece of butter and sprinkle with two pinches of the spice and the rest of the rosemary and let it steep.
- Heat the kohlrabi and sauce before serving. Pour off the kohlrabi water. I also served salmon (Mediterranean flavored) from the oven and mashed potatoes.
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