Kohlrabi Lasagna with Salmon Trout

Peel the kohlrabi and cut into 20 thin slices. Blanch the slices in light salted water and drain. Cut the salmon trout fillet into twenty equally sized thin slices, season with salt and lemon. Sauté the kohlrabi slices in a little butter until translucent, deglaze with Noilly Prat and fish stock. Boil down, add double cream and crème fraiche, reduce a little, puree in a blender and strain. Season the sauce with lemon, cayenne, salt and white pepper. Beat the egg yolk with white wine over a water bath until foamy. Stir in 50 g melted butter and season to taste. On a buttered platter, alternate kohlrabi and salmon trout slices five times, brushing each salmon strand with a little kohlrabi sauce. Pour on some fish stock and cook in a 220 °C oven for about 4 min. Cover with the white wine-butter sauce and gratinate over high heat. Arrange the lasagna on plates, pour the kohlrabi sauce over it, decorate with the kohlrabi leaves and serve.

Preparation Tip:

This lasagna also tastes wonderful with any other local fish.

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