Summary

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.

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Instructions

1. 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.
2. Chop the few remaining kohlrabi pieces and cook in 300 ml of the kohlrabi stock until soft, then puree.
3. 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.
4. 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.
5. 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.
6. 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.
7. Sprinkle with chopped herbs and serve. Serve the rest of the sauce separately.
8. It is easier than individual turrets to fill the baking dish in layers.