Ingredients
For 10 portions
10
Salmon fillets(s) 150 g each
Lemon juice
Herb salt
For the herb topping
250g
QimiQ Cream Base, chilled
160g
Mushrooms, finely chopped
2tsp
Butter
160g
Cream cheese
4tbsp
Mixed herbs, finely chopped
2
Garlic clove(s), finely chopped
Salt and pepper
For the sauce
250g
QimiQ Cream Base
800g
Potatoes, cut into strips
500g
Carrots, cut into strips
200g
Peas in the pod
300g
Kohlrabi, cut into strips
250ml
Vegetable stock
60ml
Lime juice
Herb salt
Preparation
- Preheat the oven to 240 °C (conventional oven).
- Season the salmon with lemon juice and herb salt and allow to draw.
- For the herb topping: fry the mushrooms in butter until the excess liquid has evaporated. Add the remaining ingredients and season to taste with salt and pepper.
- Place the 10 fillets on individual sheets of parchment paper. Spread with the herb topping and wrap up well. Bake in the preheated oven for approx. 7-10 minutes.
- For the sauce: cook the vegetables in the stock until tender to the bite.
- Season to taste with the herb salt. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
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