Ingredients:

• 
  4
  
  

  tubers
  
  
  
  Kohlrabi
  

• 
  300
  
  

  g
  
  
  
  Lachsfilet
  

• 
  400
  
  

  g
  
  
  

  Scene
  

• 
  2
  
  
  
  
  
  

  egg yolk
  

• 
  1
  
  

  Bund
  
  
  
  Parsely
  

• 
  100
  
  

  g
  
  
  

  Butter
  

• 
  1
  
  
  
  
  
  

  Bio-Citrons
  

• 
  3
  
  

  THE
  
  
  

  breadcrumbs or Pankomehl
  

• 
  1
  
  

  Prise
  
  
  
  nutmeg
  

• 
  
  
  
  
  

  Salt
  

• 
  
  
  
  
  

  Pfeffer
  

• 
  
  
  
  
  

  Zucker
  

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

Put the cream in a saucepan and reduce by half. Allow to cool slightly and stir in the egg yolk. Salt the mixture lightly 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 kohlrabi in an ovenproof casserole dish and fill with the diced salmon. Carefully pour the cream and egg mixture over the filling. Stir the kohlrabi bulbs a little so that the liquid can flow into all the gaps. Sprinkle a few crumbs on the kohlrabi and drizzle with olive oil. Heat the oven to 180-200 degrees and cook the stuffed kohlrabi bulbs for 20 minutes.

Meanwhile, put the butter in a saucepan and heat until it turns lightly brown and smells nutty. Wash, dry and chop the parsley and the fine kohlrabi leaves. Rinse the organic lemon and grate the zest or cut into fine shavings.

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