Salmon Kohlrabi Ragout

Ingredients

• 250 g kohlrabi (2 kohlrabi)
• Salt
• 600 g salmon fillet
• juice of 0.5 lemon
• 1 glass (400 ml) fish stock
• 4 tbsp anise liqueur (e.g., Pernod)
• 1 small onion
• 1 tbsp butter
• 250 ml heavy cream
• 125 ml crème fraîche
• freshly ground pepper
• chopped dill (for garnish)

Instructions

1. 1.

   Peel the kohlrabi and cut into pieces. Boil in salted water for 6-8 minutes.

2. 2.

   Rinse the salmon, cut into bite-sized pieces and drizzle with lemon juice. Bring fish stock with anise liqueur to a boil and add the salmon pieces. Poach over low heat for about 4-6 minutes. Drain the kohlrabi and set aside warm.

3. 3.

   Peel and finely dice the onion. Heat butter in a pan, sauté the onion until translucent. Remove the salmon from the stock with a slotted spoon and place on a plate to keep warm. Deglaze the onions with the fish stock and reduce by about one-third. Pour in the cream and stir in the crème fraîche. Let the sauce thicken into a creamy consistency. Season with salt and pepper. Add the kohlrabi and salmon pieces to the sauce, heat briefly, then serve sprinkled with chopped dill.