Ingredients

10 salmon portions, thawed
500 ml chicken stock, hot
1 bunch of dill
1 bunch of chervil
2-3 kohlrabi or turnips
800 g cream cheese
1 bunch of basil
5 cloves of garlic
600 g unsalted peanuts
200 ml pickled jalapeños
1 litre coconut milk
50 ml lemon juice
150 ml oyster sauce
50 ml soya sauce
3 tbsp tomato purée
salt and white pepper

Method

Blend the unsalted peanuts with the pickled jalapeños, coconut milk, lemon juice, soy sauce and the tomato purée. Season the peanut sauce with salt and pepper.
Mix the cream cheese together with the crushed garlic and chopped basil, and season to taste with salt and pepper.
Peel the kohlrabi and thinly slice on a meat slicing machine or a mandoline. Separate equally large slices, and spoon the cream cheese mixture onto them. Fold the kohlrabi slices around the cheese and arrange on a dish or on plates. Then pour the peanut sauce over them.
Fry the salmon portions on a dry frying pan over a high heat until they are golden.
Pour the hot chicken stock into the pan and glaze the salmon. Add the chopped dill and chervil and season with salt and pepper. Serve immediately with the kohlrabi ravioli and peanut sauce.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.