Salmon Slice with Sour Vegetables and Horseradish Mustard Sauce

Sprinkle salmon chops with juice of one lemon, pull with the lid closed. Meanwhile, clean carrots and zucchini, cut into small cubes. Sauté carrots in butter for ten minutes until soft, then add the zucchini, vinegar, a little salt,

pepper and a little sugar. Steam vegetables until tender in about five minutes.

While vegetables are steaming, bring fish stock to a boil, season salmon chops with salt and pepper, place in stock and cook for about ten minutes. Remove, keep warm. Whisk the crème fraîche into the stock and cook until creamy. Stir in horseradish, mustard and chives,

season with salt and season with pepper.

Toss parsley into vegetables, serve with sauce with salmon.

by Peter Mackert, 2:246/8105.0 **

Our tip: It’s best to use fresh herbs for extra flavor!

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