Recipe “Sausage sausage with salmon” | NDR.de – Guide

Ingredients:

• 
  4
  
  

  tubers
  
  
  

  Kohlrabi
  

• 
  300
  
  

  G
  
  
  

  salmon fillet
  

• 
  400
  
  

  G
  
  
  

  cream
  

• 
  2
  
  
  
  
  
  

  egg yolk
  

• 
  1
  
  

  Federation
  
  
  

  Parselo
  

• 
  100
  
  

  G
  
  
  

  butter
  

• 
  1
  
  
  
  
  
  

  organic lemon
  

• 
  3
  
  

  the
  
  
  

  bread crumbs or bread flour
  

• 
  1
  
  

  prize
  
  
  

  nutmeg
  

• 
  
  
  
  
  

  Salo
  

• 
  
  
  
  
  

  pepper
  

• 
  
  
  
  
  

  sugar
  

Peel the anger and then take them out. This is best done with a ball cookie cutter, knife and spoon. An edge of about 0.5 cm should remain. Maybe level the ground a little more. Set aside a few thin and small collared leaves. Heat the cooking water and season with a pinch of salt and sugar. Cook the collared bulbs for 8-10 minutes. They should be still al dente and not too soft.

Put the cream in a saucepan and reduce by half. Let cool slightly and add the egg yolk. Salt the mixture a little and season with a little nutmeg.

Clean the salmon fillet well and cut into cubes of about 1 cm. Salt and pepper the cubes. Place the collar in a baking dish and fill with the sliced ​​salmon. Carefully pour the mixture of cream and egg over the filling. Move the collar bulbs slightly so that the liquid flows into all the gaps. Sprinkle a few pieces of bread on the colander and pour in olive oil. Heat the oven to 180-200 degrees and cook the stuffed kohlrabi bulbs for 20 minutes.

Meanwhile, place the butter in a saucepan and heat until it turns slightly brown and smells like nuts. Wash, dry and chop the parsley and the finely chopped bay leaves. Rinse the organic lemon and grate the squash or cut into fine slices.

Take the colander out of the oven, pour the butter over them and sprinkle with parsley and lemon zest. If you like, you can add fresh grated nutmeg and olive oil.