Salmon fillet with spiral vegetables in lemon butter
Source: https://www.gefu.com/rcp_recipe/salmon-fillet-with-spiral-vegetables-in-lemon-butter
Total time:
30 Minutes
Ingredients
| 4 | fresh salmon fillets | |
| Salt | ||
| Butter | ||
| - | ||
| FOR THE LEMON BUTTER: | ||
| 3 | EL | Butter |
| 3 | EL | Olive oil |
| 2 | Shells | |
| 4 | EL | Lemon juice |
| 2 | Garlic clove | |
| Some fresh parsley | ||
| - | ||
| FOR THE VEGETABLE SPIRALS: | ||
| 4 | Carrots | |
| 2 | Small zucchini | |
| 2 | Parsley root |
Preparation
For the vegetable spirals, cut the carrots, zucchini and parsley roots into endless spirals using the SPIRELLI® spiral slicer. Bring a large pot with plenty of water to a boil. First cook the carrot spirals for about 4 minutes, then cook the parsley root for about 1 minute and finally cook the zucchini spirals just briefly. Strain the vegetables.
Wash the salmon, pat dry, lightly salt and pepper, heat some butter in the pan, cook the salmon for about 1 minute on the skin side, then turn the salmon over, turning the temperature down and finish cooking the salmon for another minute. The salmon should still be glazed on the inside to retain all its goodness.
While the salmon is cooking, melt the butter in a frying pan, add the oil and sauté the finely diced shallots until translucent. Add the finely diced garlic cloves and stir in the lemon juice.
Arrange the salmon fillet and drizzle some lemon butter over it. Toss the vegetable spirals in the remaining lemon butter and roll up with kitchen tweezers to form appetizing vegetable roulades. Sprinkle with fresh parsley.
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