Kohlrabi and salmon lasagna

Ingredients for 3 servings:

• 3 kohlrabi
• 300 g leaf spinach
• some olive oil
• 1 garlic clove(s)
• 1 tbsp onion(s), chopped
• salt and pepper
• nutmeg
• 2 salmon fillets
• 1 tbsp butter
• 1 tbsp onion(s), chopped
• 300 ml vegetable broth (from cooking the kohlrabi)
• 100 ml cream
• 150 g herb cream cheese
• salt and pepper
• nutmeg
• some lemon juice
• some herbs, chopped, such as parsley, chives, chervil etc.

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

fine vegetable lasagna with fish

Peel the kohlrabi and cut into approximately 3 mm thick slices. This works best with a bread slicer. Pre-cook in salted water for approximately 10 minutes; they should not be too soft. Select the best-looking slices from each kohlrabi bulb, remove them, and let them cool. Chop the few remaining kohlrabi pieces and cook them in 300 ml of the kohlrabi stock until soft, then puree. Thaw the salmon fillets and also cut them into approximately 3 mm thick slices, season with salt and pepper. The fish is easier to slice when almost frozen. Dice the garlic and sauté with the onions in olive oil. Add the spinach, season with salt, pepper, and nutmeg, and sauté briefly. Let it cool slightly. For the sauce, sauté the diced onions in butter, deglaze with the kohlrabi stock, stir in the cream and cream cheese. Season to taste with salt, pepper, nutmeg, and a little lemon juice. In a buttered casserole dish, alternate the kohlrabi slices with the salmon and spinach, drizzling a little sauce between each slice. Bake in the oven at 175°C (350°F) for 30-35 minutes. Sprinkle with chopped herbs and serve. Serve the remaining sauce separately. It’s easier to fill the casserole dish in layers than individual towers.