Summary

Ingredients

• 1 kohlrabi
• 0.25 liter ¼ vegetable stock
• 500 g salmon fillet (s), frozen
• 100 ml white wine
• 200 ml water
• 4 tablespoon sweet cream
• 3 tablespoon sauce thickener, light
• 4 tablespoon chives, cut into rolls

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Instructions

1. Peel the kohlrabi and cut into fine slices with a cucumber slicer. Boil the kohlrabi in salted water for 5 minutes and strain.
2. Thaw the salmon fillet, wash and pat dry. Cut into large pieces and season well with fish seasoning. Bring the white wine and stock to the boil and stir in the cream. Tie with a light sauce thickener. Add the salmon to the sauce and let it steep for about 10 minutes over a low heat. Add the kohlrabi slices, let them get hot, season with salt and pepper and add chives.
3. Serve with rice.