Kohlrabi and salmon gratin

Ingredients for 4 servings:

• 3 kohlrabi
• 700 g leaf spinach
• 1 onion(s)
• 1 clove(s) garlic
• 150 ml milk
• 200 g whipped cream
• 2 tbsp lemon juice
• ½ bunch of dill
• 500 g salmon fillet(s)
• 200 g cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the kohlrabi into wedges and cook for 4 minutes until al dente. Let the spinach wilt in boiling water for 1 minute, then rinse with cold water. Squeeze the spinach well and tear it into small pieces. Dice the onion and garlic. Heat the butter in a saucepan. Sauté the onion and garlic, sprinkle in the flour, and sauté briefly. Deglaze with cold milk and cream and simmer for 5 minutes, stirring frequently. Season with lemon juice, salt, and pepper. Chop the dill and stir it into the sauce. Dice the salmon fillet and fry briefly. Season with salt and pepper. Grease the dish. Carefully combine the spinach, kohlrabi, salmon, and half each of the cheese and sauce, and pour into the dish. Pour in the remaining sauce, spread evenly, and sprinkle with the remaining cheese. Bake in the oven for 25-30 minutes. Side dish: white bread.