Salmon rinse, dry and cut into pieces.zucchini clean and cut into thin slices. Finely dice the onion. Heat olive oil in a frying pan. Sauté half of the onion cubes in it, add the zucchini slices and roast for 2 to 3 min while turning. Season with salt and pepper. Boil the rest of the onion cubes and white wine in a saucepan.
Boil about 750 ml salted water with peppercorns and juice of one lemon in a shallow saucepan. Pour in salmon pieces and cook at low temperature for about 4 min, carefully lift out with a skimmer and drain. Pour clear soup to the reduced wine in the saucepan and let it bubble up. Refine with whipped cream and thicken with sauce binder. Season to taste with salt and freshly ground pepper. Arrange everything on a plate, perhaps garnished with fresh herbs and a slice of lemon.
A mixture of wild rice goes especially well with this as a side dish.
Drink the same wine with which the sauce is prepared. Will be*
Nutritional values per unit:
Calories : 660 Joules : 2770
Zub. Time: about 25 min
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!