Ingredients
10 salmon portions, thawed
500 ml chicken stock, hot
1 bunch of dill
1 bunch of chervil
2-3 kohlrabi or turnips
800 g cream cheese
1 bunch of basil
5 cloves of garlic
600 g unsalted peanuts
200 ml pickled jalapeños
1 litre coconut milk
50 ml lemon juice
150 ml oyster sauce
50 ml soya sauce
3 tbsp tomato purée
salt and white pepper
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See all relevant products for this recipeCooking instructions
Blend the unsalted peanuts with the pickled jalapeños, coconut milk, lemon juice, soy sauce and the tomato purée. Season the peanut sauce with salt and pepper.
Mix the cream cheese together with the crushed garlic and chopped basil, and season to taste with salt and pepper.
Peel the kohlrabi and thinly slice on a meat slicing machine or a mandoline. Separate equally large slices, and spoon the cream cheese mixture onto them. Fold the kohlrabi slices around the cheese and arrange on a dish or on plates. Then pour the peanut sauce over them.
Fry the salmon portions on a dry frying pan over a high heat until they are golden.
Pour the hot chicken stock into the pan and glaze the salmon. Add the chopped dill and chervil and season with salt and pepper. Serve immediately with the kohlrabi ravioli and peanut sauce.
