Salmon Ragout with Kohlrabi

Cut away any fat from the salmon, remove bones completely and cut salmon into cubes of about 2X2 cm.

Prepare kohlrabi and remove the heart leaves for sprinkling. Cut vegetables into small cubes about 1X1 cm, blanch briefly in boiling hot salted water to the point and drain well in a colander. Cut the chives into rolls.

Reduce white wine and soup (or fish stock) in a sauté pan over high heat by at least half, add cream, remove sauté pan from stove and carefully season sauce with salt, a touch of cayenne and a hint of curry.

Add the chive rolls and blend finely in a hand mixer or possibly with a blender and strain through a fine wire sieve back into the sauté pan. Season salmon cubes carefully with salt and a little white pepper from the mill and sauté briefly in a coated pan in moderately hot olive oil over medium heat, then divide evenly among hot plates. Add butter to the pan and roast the kohlrabi cubes at high temperature until golden and add to the salmon cubes form.

Make the chive sauce to a creamy consistency, cover the dish with it and finally sprinkle with the heart leaves.

Ps Roasted vegetables develop a completely new taste experience that you should not miss, extraordinary in connection with the fine salmon makes a delicious dish. Only the salmon should never be too strong

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