Salmon Fillet with Kohlrabi

Ingredients

• 250 g kohlrabi (2 kohlrabi)
• Salt
• 600 g salmon fillet
• juice (from 0.5 lemon)
• 1 glass (400 ml) fish stock
• 4 tbsp anis liqueur (e.g., Pernod)
• 1 small onion
• 1 tbsp butter
• 250 ml heavy cream
• ground pepper from the mill
• dill (for garnish)

Instructions

1. 1.

   Peel kohlrabi and cut into strips. Cook in salted water for 6-8 minutes.

2. 2.

   Rinse salmon, cut into portions, and drizzle with lemon juice. Bring fish stock with anis liqueur to a boil and place salmon pieces in it. Poach over low heat for about 8 minutes. Drain kohlrabi and keep warm.

3. 3.

   Peel onion and finely dice it. Heat butter. Sauté onion until translucent. Remove salmon from the stock with a slotted spoon and set on a plate. Deglaze onions with half the fish stock and reduce to half. Pour in cream and let sauce thicken into a creamy consistency. Season with salt and pepper. Add kohlrabi to the sauce and warm briefly. Plate salmon with kohlrabi and cream sauce, garnish with dill.