Salmon Cutlets with Vegetables, Croquettes and Herb Sauce
Ingredients
- Ingredients
- 4 Salmon cutlets
- 2 Tbsps lemon juice
- 2 Tbsps vegetable oil
- 800 grams vegetables- Croquette (finished product from the deep cooling rack)
- 1 packet green Herb sauce (finished product)
- 600 grams mixed Vegetables (such as broccoli, green onions, carrots, turnip greens, snow peas)
- salt
- freshly ground peppers
- 3 Tbsps butter
Preparation steps
Season the salmon cutlets with salt and pepper, and sprinkle with lemon juice.
Rinse the vegetables, peel if necessary and chop into bite-sized pieces. Sort the vegetables by type and successively blanch in boiling salted water until al dente. Rinse each vegetable with cold water and drain.
Prepare the herb sauce according to package instructions.
Fry the vegetable croquettes in half of the butter until golden brown according to package instructions. Remove the croquettes from butter and keep warm.
Fry the blanched vegetables in remaining hot butter, heat for a while, and season with salt and pepper.
Grill the salmon cutlets on the hot grill (or pan) on each side for about 3 minutes. Arrange the salmon cutlets in a plate over the herb sauce, and place the vegetable croquettes and fried vegetables over.
