LACHS  auf  KOHLRABIRAGOUT   

Salmon with Turnip Sauce

Ingredients for 2 persons

400 g salmon fillet
1 bunch of chives
2 kohlrabi
125 ml white wine
250 ml beef stock (cube)
125 g creme fraiche
1 tbsp. curry
1 tsp. butter
salt, pepper, oil, cayenne pepper

 

 

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.

 

     
     
 

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