Kohlrabi and Salmon Lasagna
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 kohlrabi
- 300 g spinach leaves
- some olive oil
- 1 clove garlic
- 1 tablespoon onion (s), chopped
- salt and pepper
- nutmeg
- 2 salmon fillet (s)
For the sauce:
- 1 tablespoon butter
- 1 tablespoon onion (s), chopped
- 300 ml vegetable stock (from cooking the kohlrabi)
- 100 ml cream
- 150 g herbal cream cheese
- salt and pepper
- nutmeg
- some lemon juice
To sprinkle:
- some herbs, chopped, such as parsley, chives, chervil, etc.
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into approx. 3 mm thick slices. This works very well with the bread slicer. Pre-cook in salted water for about 10 minutes, they must not be too soft. Choose the nicest slices for each kohlrabi tuber, remove them and let them cool.
- Chop the few remaining kohlrabi pieces and cook in 300 ml of the kohlrabi stock until soft, then puree.
- Let the salmon fillets thaw and cut into slices approx. 3 mm thick, season with salt and pepper. The fish cuts better when it is almost frozen.
- Dice the garlic and sweat with the onions in olive oil, add the spinach, season with salt, pepper and nutmeg and sauté briefly. Let it cool down a bit too.
- For the sauce, sweat the onion cubes in butter, deglaze with the kohlrabi sauce, stir in the cream and cream cheese. Season to taste with salt, pepper, nutmeg and a little lemon juice.
- In a buttered casserole dish, alternate the kohlrabi slices with salmon and spinach on top of each other, drizzling some sauce in between. Baked in the oven at 175 ° top / bottom heat for 30 - 35 minutes.
- Sprinkle with chopped herbs and serve. Serve the rest of the sauce separately.
- It is easier than individual turrets to fill the baking dish in layers.
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