|
Cut kohlrabi into 1cm slices then into shorter peaces.
Boil them in salted water al dente, strain, refresh and drain well. Chop
chives finely.
Bring soup and wine to a boil, stir in cream fraiche and curry. Boil
down about 2 minutes and season with salt, pepper and cayenne pepper.
Add butter and mix with a hand blender.
Add cabbage and leave to draw.
Remove skin from salmon and season with salt and pepper. Cut salmon into
3 cm cubes and fry them in oil all around.
Serve with cabbage and garnish with chives. |
|