Coconut Risotto

Salt, pepper and white wine refine and lightly billow. Top up with the previously warmed coconut milk repeatedly and reduce. Cut the melanzani into tender strips and sauté in olive oil in a grill pan. Peel the kohlrabi, cut into lozenges and steam in water with salt and pepper until soft. Remove the skin from the salmon steak and roast it in the grill pan. Line a tartlet ring, placed on a plate, with the slices of melanzana (the grill pattern facing out) and fill it with the long grain rice. Remove the ring. Add the salmon and the kohlrabi rods. Decorate with chives.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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