John Myers
Ingredients for 2 servings:
- 2 salmon fillets
- some oil for frying
- 1 kohlrabi, cleaned, peeled (approx. 250 g)
- 1 shallot(s)
- some butter
- 150 ml vegetable stock, maybe a little more
- 100 ml cream
- 50 ml sparkling wine, dry
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Cut the kohlrabi into thin slices. Peel and finely dice the shallot. Sauté both together in the heated butter, but do not brown. Pour in the vegetable stock and 50 ml of cream, and simmer for about 15 minutes until soft. Whip the remaining cream until stiff. Purée the mixture and pass through a fine sieve. Return the vegetable cream to the heat and, just before serving, add the sparkling wine and the stiffly whipped cream. Season with salt and pepper. Briefly rinse the salmon fillets, pat dry with kitchen paper, season with salt and pepper, and fry in the heated oil over medium heat for about 2 minutes on each side. Spoon the kohlrabi cream onto the plates to create a mirror effect, then place the salmon fillets on top. Serve with steamed carrot sticks and fried potato cubes, for example.
Facebook Comments