Courgette and Salmon Parcels
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Salmon fillet (each weighing 250 g)
- 1 tsp lemon juice
- 2 medium-sized Zucchini
- ⅞ cup Sour cream
- ⅞ cup cream cheese
- ½ tsp Corn starch
- 2 Bell pepper
- 3 carrots
- 4 potatoes
- 1 Celeriac (wedge)
- 1 Leek
- 3 Tbsps butter
- salt
- peppers
Preparation steps
1.
Sprinkle the salmon fillets with lemon juice. Wash the courgettes and slice very thinly lengthwise, using a mandolin vegetable slicer if available. Mix 150 ml sour cream smoothly with the cream cheese and cornflour. Wash, trim and core the peppers. Peel the carrots, potatoes and celeriac. Wash and trim the leek. Then cut all the vegetables into julienne strips. Cover the salmon fillets with slices of courgette. Turn over and spread 2/3 of the cream cheese mixture on the other side. Scatter with a few strips of leek. Season lightly with salt and pepper and fold in half with the courgette on the outside.
2.
Heat the butter in a large pan and sweat the vegetables. Season with salt and pepper and add enough water to cover the bottom of the pan. Place the salmon parcels on top of the vegetables, put a lid on the pan and cook over a low heat for 10-15 minutes. Carefully turn the salmon parcels over after 5-7 minutes. At the end of the cooking time take the salmon parcels out of the pan and stir the rest of the cream cheese mixture into the vegetables. Reheat briefly and season to taste. Put the salmon parcels on plates on a bed of vegetables. Serve garnished with sour cream.
