Summary

Ingredients

• 2 salmon fillet (s)
• some oil for frying
• 1 kohlrabi, cleaned, peeled (approx. 250 g)
• 1 shallot (s)
• some butter
• 150 ml vegetable stock, possibly a little more
• 100 ml cream
• 50 ml sparkling wine, dry
• salt and pepper

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Instructions

1. Cut the kohlrabi into thin slices. Peel and finely dice the shallot. Sweat both together in the heated butter, but do not brown. Pour in the vegetable stock and 50 ml of cream, simmer for approx. 15 minutes until soft. Beat the rest of the cream until stiff.
2. Puree the mixture and pass through a fine sieve. Heat the vegetable cream again, just before serving, add the sparkling wine and the whipped cream. Season to taste with salt and pepper.
3. Rinse the salmon fillets briefly, pat dry with kitchen paper, season with salt and pepper, fry in the heated oil over medium heat for approx. 2 minutes on each side. Place the kohlrabi cream on the plates as a mirror and place the salmon fillets on top.
4. This fits e.g., steamed carrot sticks and fried potato cubes.