Salmon Kohlrabi Lasagna

Preheat the oven to 220°C (top heat). Cut the salmon fillet into 10 equally sized thin slices. Season with salt and lemon juice.

Peel the kohlrabi and also cut into 10 thin slices. Cut out with a round cookie cutter (Ø 6 cm) and keep the sections. Briefly blanch (scald) the kohlrabi slices in lightly salted water, rinse in ice water and drain.

Sauté the kohlrabi sections in a little butter until translucent. Deglaze with Noilly-Prat and white wine, dust with flour and roast briefly. Stir in Mascarino and cream and let it boil down a bit. Puree with a hand blender and strain. Stir in the egg yolk and season the kohlrabi sauce with a squeeze of lemon juice, cayenne pepper, nutmeg, salt and white pepper.

Butter an ovenproof dish or line it with baking paper. Place 5 kohlrabi slices and 5 salmon slices on top of each other in alternating layers and brush each salmon slice with a little kohlrabi sauce. Bake in a hot oven at 220 °C for about 4 minutes.

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