Salmon steak on herb kohlrabi

Ingredients for 1 servings:

• 1 salmon steak(s) or salmon fillet, approx. 150 g
• 1 lemon(s)
• 1 bunch of herbs (tarragon, dill and chives)
• salt and pepper
• 1 small kohlrabi
• 100 ml vegetable stock
• 100 g cream
• 10 g butter
• 1 tbsp, leveled flour
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the lemon in hot water and rub it dry. Cut a slice from the center and squeeze the juice from the rest. Peel and wash the kohlrabi, then cut into thin wedges or slices. Wash the herbs, shake dry, and chop them. Bring the vegetable stock and cream to a boil and season with salt and pepper. Add the kohlrabi, cover, and cook over medium heat for about 10 minutes. Remove the kohlrabi from the stock. Knead the butter and flour together and stir into the stock. Let the sauce simmer for about 3 minutes, stirring continuously. Season to taste with salt, pepper, sugar, and 1 teaspoon of lemon juice. Add the kohlrabi and about half of the herbs and keep warm. Wash the salmon and pat dry. Sprinkle the fish with a little lemon juice and season with salt and pepper. Heat a little butter in a pan and sauté the fish until translucent, turning occasionally, then sprinkle with the remaining herbs. Serve with the kohlrabi.