Peel the kohlrabi and slice thinly on the slicer and blanch. Chop the briefly frozen fish fillet with egg white, whipped cream, Pernod and prepare into a farce. Finish with chopped coriander leaves, whipped cream and diced vegetables. Season with salt and pepper. Use a piping bag to pipe the farce onto the kohlrabi leaves. Place a piece of shrimp on top. With a brush, brush egg yolk on the edge and fold shut. Poach in fish steamer for 5 min, covered.
For the crustacean butter, sauté sliced mushrooms and sliced shallots in oil. Extinguish with Riesling and fill up with the crustacean stock and whipped cream. Add spices and reduce. Bind lightly with cornstarch and strain. Finally, add butter and season with cognac.
For the Romana vegetables, remove the stalks from the Romana leaves and cut them into coarse strips. Sauté briefly in oil with the finely chopped shallot and a small amount of garlic. Season with salt and freshly ground pepper. Arrange the vegetables in the middle of the plate. Put on the Maultaschen, surround them with the crustacean sauce and garnish with a fried shrimp.
Ilka Spiess : O-title : Kohlrabi maultaschen with shrimps and Romana in
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!