Lasagna of Kohlrabi and Char with Spinach Leaves

Separate the kohlrabi from the peel and cut into slices of about two to three millimeters with a sharp kitchen knife or bread slicer. Pierce evenly sized with a cookie cutter and cook in salted water until al dente. Then cool immediately in iced water. Clean the leaf spinach, cut out the coarse stems and rinse very neatly. Young spinach leaves are best. Also blanch very briefly in salted water and likewise cool immediately in iced water so that it retains its color.

Cut the char fillets diagonally into small slices, as with the smoked or alternatively Graved salmon, and season with salt, pepper and the juice of a lemon. Sauté the spinach leaves with butter and shallots in a saucepan. Season with nutmeg, salt and pepper. Place a thin layer of warm spinach and raw char on top of the kohlrabi slice, and repeat the process.

This creates a layered tower of kohlrabi, char and spinach leaves. Do not build it too high, alternatively it will lose its shape during cooking and fall over.

Put the four towers in dishes and pour white wine. Sauté in a heated oven at 200° Celsius for about 15 minutes. In the meantime, separate the cucumbers from the peel, scrape out the core with a spoon and either cut into small cubes or into slices two centimeters thick. In a saucepan with

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