4 salmon trout fillets
4 small kohlrabis
40 g butter
25 g flour
200 ml milk
150 ml double cream
salt, pepper, nutmeg
Peel and dice turnips amd boil in salted water until
tender. Melt butter in a pan, add flour and fry briefly. Pour in milk
and cream, stir well and simmer for 5 minutes.
Season to taste with salt and pepper and add Kohlrabi.
Season salmon trout fillets with salt and pepper and fry them on both
sides. Serve fillets on the creamy kohlrabi.
