Colourful leaf salads with herb salmon fillets

Name: Colourful leaf salads with herb salmon fillets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 Carrots; 2 Courgette; 2 Garlic cloves; 4 Shallots; 1 untreated lemon; 4 Stem(s) Oregano; 1/2 bunch Parsley and chives; 4 Lachsfilets (ca. 125 g); 7-10 Tbsp coarse sea salt; 1 TABLESPOON pickled green peppercorns; 2 TABLESPOONS Olive oil; 100 g Skimmed milk yoghurt; 150 ml Milk; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small head and oak leaf salad; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 Carrots
2 Courgette
2 Garlic cloves
4 Shallots
1 untreated lemon
4 Stem(s) Oregano
1/2 bunch Parsley and chives
4 Lachsfilets (ca. 125 g)
7-10 Tbsp coarse sea salt
1 TABLESPOON pickled green peppercorns
2 TABLESPOONS Olive oil
100 g Skimmed milk yoghurt
150 ml Milk
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small head and oak leaf salad
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the carrots. Wash the zucchini and pat dry. Cut both into sticks. Put 1/3 of the carrot sticks aside. Peel garlic and shallots. Cut garlic into slices, shallots into slices.
2
Wash lemon hot and cut into thin slices. Wash the oregano, 1/3 of the parsley and chives and dab dry. Wash the salmon and pat dry. Place the fillets on a piece of parchment paper (30x30 cm).
3
Arrange carrot and zucchini sticks, shallots, garlic and herbs around the salmon. Sprinkle with salt and peppercorns and cover with lemon slices. Drizzle olive oil over it and wrap the fish like candies.
4
Tie up both sides with kitchen yarn. Cook in the preheated oven (electric cooker 175 °C/ gas: level 2/ convection oven: not suitable) for approx. 20 minutes. In the meantime, wash the remaining herbs and pat dry.
5
Pluck parsley leaves from the stalks and chop them. Cut the chives into fine rolls. Mix yoghurt, milk, lemon juice and herbs. Season with salt and pepper. Clean, wash and dry the salad.
6
Arrange the lettuce leaves on 4 plates and sprinkle with carrot sticks. Put fish in parchment on the plates. Open the parcel. Drizzle salad with yoghurt dressing. Garnish with fresh herbs.