Place the frozen sea salmon fillet in a pan with sunflower oil (2 tbsp) and slowly fry each side for approx. 4 minutes until golden brown. Finally, season with coarse sea salt from the mill (1 big pinch each).

Peel the kohlrabi, cut into slices and then into sticks / strips. Boil the Kohl-rabi sticks / strips in salted water (1 teaspoon salt) for about 15 minutes, drain through a kitchen sieve and return to the hot saucepan. Add the cooking cream (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Mix everything carefully.

Peel the carrots with the peeler, cut in half lengthways and dice. Peel, wash and dice the potatoes. Boil the carrot cubes with the potato cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add cooking cream (2 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through / mash everything well with the potato masher.

Serve the salmon fillet with creamed cabbage and carrot-potato mash, each garnished with a lemon wedge and a radish.