Stuffed kohlrabi with salmon curry

Name: Stuffed kohlrabi with salmon curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 4 medium-sized kohlrabis; 2 red onions; 100 g Sweet peas; 1 yellow pepper; 500 g Salmon fillet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 100 ml White wine; 100 g Whipped cream; 7-10 Tbsp Curry Powder

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
4 medium-sized kohlrabis
2 red onions
100 g Sweet peas
1 yellow pepper
500 g Salmon fillet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
100 ml White wine
100 g Whipped cream
7-10 Tbsp Curry Powder

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel kohlrabis and hollow out slightly. Cook in a pot of boiling salted water for 5-8 minutes. Remove and keep warm.
2
Peel onions and cut them into strips. Wash and halve the sugar snap peas. Clean, wash and chop the peppers. Fish wash, dab dry and dice. Heat oil in a pan. Fry the fish for about 3 minutes while turning.
3
Season with salt and pepper. Remove and briefly sauté the vegetables in the hot pan. Deglaze with white wine and refine cream. Season to taste with salt, pepper and curry.
4
Add the fish to the vegetables and fold in carefully. Fill the kohlrabis with the fish mixture. Arrange rice and kohlrabis. Dust with curry powder.