Ingredients

  • 4 salmon fillets of 100g -125g
  • 2 kohlrabi with leaves
  • 4 spring onions, thinly sliced
  • 1 clove of garlic, finely chopped
  • 6 tablespoons of extra virgin olive oil
  • 4 tablespoons of dry white wine
  • 2 tablespoons of butter
  • 250ml/9oz fl double cream
  • 125ml/4½oz fl milk
  • 1 bunch of chives
  • sea salt and freshly ground black pepper

Author of this recipe

Helena

Helena

Chef / restaurant

Salads are simple, honest, very tasty and with lots of variety.... Read more
Total votes: 11

The image that Germans consume mostly all kinds of pastries, bratwurst, sauerkraut and beer is not totally unjustified. Mashed potato is also very popular, but happily the interest in vegetables is increasing. The lettuce and cabbage families in particular are very popular. Anyone visiting a German ‘Weihnachtsmarkt’ (Christmas market), which is a very worthwhile experience, will not be able to get away from potato pancakes and ‘Glühwein’ (mulled wine). Asparagus, cabbage and especially kohlrabi are really popular in Germany, too.

Preparation

What else: hand held blender. Wash the kohlrabi and remove the green leaves, keep them for later. Cut the kohlrabi in long stalky fries about 5 mm thick. Heat the olive oil in a large frying pan and fry the kohlrabi fries. Add salt and freshly ground black pepper to taste. When the kohlrabi turns light brown, pour in the cream, milk and white wine. Let it simmer for a 8 minutes. Take of the heat. Dry the salmon fillets with paper towel and season with salt and pepper. Heat 3 tablespoons of olive oil in a frying pan and brown lightly the spring onions and garlic. Then add the salmon fillets, first at high heat then lower in order to cook them until done. Remove the kohlrabi fries from the cream and strain the sauce through a sieve, keep the sauce in a high saucepan. Heat the butter in a frying pan and fry the kohlrabi leaves on high heat shortly. Season with a pinch of salt. Divide the leaves over 4 hot plates. Place a fair amount of kohlrabi fries on top of the leaves and then the salmon fillets. Blend the cream sauce with the handheld blender until foamy and divide carefully over the plates. Top with a few stalks of chives. Serve immediately.

Tips from the author

This recipe serves 4.

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