Salmon and prawn skewers to glazed Mairübchen

Name: Salmon and prawn skewers to glazed Mairübchen
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Salmon fillet; 8 ready-to-cook shrimps; 2 TABLESPOONS Lemon juice; 750 g Mairübchen (or kohlrabi); 7-10 Tbsp Salt; 2 TABLESPOONS Butter; 20 g Flour; 1/8 l Milk; 2 TABLESPOONS Oil; 2 Garlic cloves; 7-10 Tbsp Pepper; 1 potty Chervil; 7-10 Tbsp Lemon; 8 wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Salmon fillet
8 ready-to-cook shrimps
2 TABLESPOONS Lemon juice
750 g Mairübchen (or kohlrabi)
7-10 Tbsp Salt
2 TABLESPOONS Butter
20 g Flour
1/8 l Milk
2 TABLESPOONS Oil
2 Garlic cloves
7-10 Tbsp Pepper
1 potty Chervil
7-10 Tbsp Lemon
8 wooden skewers

Directions

1
Wash the fish, dab dry and cut into 16 cubes. Peel the shrimps, except for the tail fins, and remove the black intestine. Wash shrimps and pat dry. Put fish and prawns on skewers.
2
Sprinkle with lemon juice. Clean and peel the fairy tails and cut them into fine slices. Cook the turnips in about 1/2 litre of boiling salted water for about 6 minutes. Then drain, collect the vegetable stock and measure 1/4 litre.
3
Heat butter in a pot. Add flour and sweat it. Deglaze with vegetable stock and milk while stirring. Bring to the boil and simmer for about 5 minutes. Heat oil in a pan. Fry the salmon and prawn skewers for about 5 minutes while turning.
4
Peel garlic, dice finely and add to the skewers shortly before the end of the frying time. Season with salt and pepper. Wash the chervil and chop coarsely, except for a little bit for garnishing. Stir into the sauce. Warm up the fairy tails in the sauce.
5
Arrange salmon-shrimp skewers and mairübchen on plates. Garnish with lemon and chervil. Serve with rice.