John Myers
Contents
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Ingredients
Salmon cakes:
- 1 Wild salmon fillet 150 g frozen
- 0,5 Onion about 50 g
- 1 Egg
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 4 tbsp Breadcrumbs
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 4 tbsp Sunflower oil
Creamy kohlrabi:
- 1 Kohlrabi 550 g / cleaned approx. 450 g
- 1 tsp Salt
- 1 tbsp Oil
- 1 tbsp Flour
- 2 Trowels Kohlrabi cooking water
- 4 tbsp Cooking cream
- 1 tsp Clear broth instant
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 1 tbsp Parsley plucked / cut
Triplets:
- 300 g Triplets (very small, waxy potatoes / 20 pieces)
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Stalk Parsley for garnish
Instructions
Salmon cakes:
- Let the wild salmon fillet thaw, pat dry with kitchen paper and cut / dice very finely. Peel the onion and chop finely. Peel the ginger and clove of garlic and dice very finely. Put all ingredients (wild salmon fillet cubes, onion cubes, 1 egg, garlic cubes, ginger cubes, 4 tablespoons breadcrumbs, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in a bowl and mix / mix to a smooth batter. Shape 4 meatballs with moistened hands, fry them slowly golden brown on both sides in a pan with sunflower oil (4 tbsp) and keep warm in the oven at 50 ° C until serving.
Creamy kohlrabi:
- Peel the kohlrabi, cut into slices and then into sticks. Boil the kohlrabi sticks in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and catch the cooking liquid. Leave about 1 tablespoon of oil in the meatball frying pan, sprinkle with flour (1 tablespoon) and let it sweat (burn in!). Deglaze / stir in the kohlrabi cooking water (2 ladles). Stir in the cooking cream (4 tbsp) and season with clear broth (1 teaspoon instant), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (1 big pinch). Finally, add the kohlrabi sticks and plucked parsley (1 tbsp) and heat everything briefly.
Triplets:
- Peel the triplets (a bit of a hassle!), Cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon turmeric) for about 20 minutes and drain through a kitchen sieve.
Serve:
- Serve salmon patties with creamed cabbage and triplets, garnished with parsley.
