John Myers
Ingredients for 4 servings:
- 8 kohlrabi
- 100 g fish fillet(s)
- 1 tbsp flour
- 1 egg yolk
- 125 ml milk
- salt and pepper
- ¼ tsp nutmeg
- 40 g butter
- 30 g flour
- 250 ml milk
- 250 ml cream
- 250 g crabs, from the can
- 1 bunch of dill
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Peel the kohlrabi and boil in salted water for 15 minutes. Remove, cut off a lid, and carefully scoop out the kohlrabi with a teaspoon. Mince the fish fillet and mix with the flour, egg yolk, milk, salt, pepper, and nutmeg. Scoop balls of dough with a tablespoon and boil in salted water for 15 minutes. Remove the fish balls, slice them, and let them cool. Melt the butter, stir in the flour, and gradually add the milk. Stir in the cream, shrimp, sliced fish balls, and chopped dill; let the sauce thicken. Stuff the kohlrabi with the mixture, place in an ovenproof dish, pour over the remaining sauce, and bake in a preheated oven at 200°C on the middle shelf for 30 minutes. Serve hot with boiled potatoes or farmhouse bread.
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