Salmon and Kohlrabi Ragout
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
501
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calories | 501 kcal | (24 %) | ||
Protein | 31.2 g | (32 %) | ||
Fat | 39.8 g | (34 %) | ||
Carbohydrates | 5 g | (3 %) |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Kohlrabi (About 250 g)
- salt
- 600 grams Salmon
- Juice (0.5 Lemon)
- 1 jar (400 ml) fish stock
- 4 Tbsps Anisette
- 1 small onion
- 1 Tbsp butter
- 250 milliliters Whipped cream
- 125 milliliters Crème fraiche
- freshly ground pepper
- chopped Dill (for garnish)
Preparation steps
1.
Peel kohlrabi and cut into pieces. Boil in salted water for 6-8 minutes.
2.
Rinse salmon, cut into bite-size pieces and sprinkle with lemon juice. Boil fish stock with anisette and add salmon pieces. Poach over low heat for about 4-6 minutes. Drain kohlrabi and keep warm.
3.
Peel onion and finely chop. Heat butter and cook onion until soft. Remove salmon with a skimmer and keep warm on a plate. Deglaze onions with fish stock and boil down about a third. Pour in creme and creme fraiche. Boil until creamy and season with salt and pepper. Add kohlrabi and salmon to sauce and heat up briefly. Serve sprinkled with chopped dill.