Salmon on Kohlrabi

Remove the skin from the kohlrabi, cut in half and slice into two mm thick slices.

Butter an ovenproof shallow dish. Spread three quarters of the kohlrabi evenly in it. Pour the soup over it. Place in the middle of the 200 degree hot stove and cook for ten minutes.

Cut the remaining kohlrabi slices into fine strips (julienne). Season the salmon slices on both sides with salt and pepper.

Remove from the heat and reduce the temperature to 80 °C. Carefully pour off the kohlrabi liquid into a container. Stir in saffron and sauce half cream and season well with salt and freshly ground pepper. Place the salmon slices on top of the kohlrabi slices, sprinkle the julienne on top and spread the sauce evenly over the top. Return to the stove and cook for another ten minutes.

Serve with steamed potatoes with brown rice, dill, wholemeal pasta.

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