Ingredients
For 4 portions
4
Salmon fillets(s) 150 g each
Lemon juice
Herb salt
For the herb topping
125g
QimiQ Sauce Base, chilled
80g
Mushrooms, finely chopped
1tsp
Butter
80g
Cream cheese
2tbsp
Mixed herbs, finely chopped
1
Garlic clove(s), finely chopped
Salt and pepper
For the sauce
125g
QimiQ Sauce Base
400g
Potatoes, cut into strips
250g
Carrots, cut into strips
100g
Peas in the pod
150g
Kohlrabi , cut into strips
125
Vegetable stock
30ml
Lime juice
Herb salt
Preparation
- Preheat an oven to 460 °F (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 4 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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