King Prawns with Saffron Kohlrabi

Peel kohlrabi (set green aside) and cut into slices. Blanch in boiling hot salted water for 1 minute, drain.

Stir the crème fraîche with saffron and pepper. Form into top with kohlrabi.

Gut the king prawns. Rinse under cold water, dry and spread evenly over vegetables. Cover and cook until tender, 5 to 7 min. Season well with salt and freshly ground pepper.

Rinse parsley and kohlrabi greens, shake dry, chop finely. Sprinkle over crab tails.

Egg white : 42 gram

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