Salmon fillet with vegetable mountain on herb foam

Name: Salmon fillet with vegetable mountain on herb foam
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g leaf spinach; 2 medium-sized potatoes; 1 (approx. 200 g) medium sized kohlrabi; 2 medium-sized carrots (à approx. 100 g); 7-10 Tbsp Salt; 2-3 stem(s) Parsley and Dill; 4 Salmon fillets (approx. 150 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 150 ml Vegetable broth; 100 g Double cream cream cheese; 7-10 Tbsp Cayenne pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g leaf spinach
2 medium-sized potatoes
1 (approx. 200 g) medium sized kohlrabi
2 medium-sized carrots (à approx. 100 g)
7-10 Tbsp Salt
2-3 stem(s) Parsley and Dill
4 Salmon fillets (approx. 150 g each)
7-10 Tbsp Pepper
1 TABLESPOON Oil
150 ml Vegetable broth
100 g Double cream cream cheese
7-10 Tbsp Cayenne pepper

Directions

1
Clean, wash and drain the spinach leaves. Peel and wash the potatoes. Clean and peel kohlrabi and carrots. Then cut lengthwise into pins of about 5 mm thickness. Blanch spinach in boiling salted water for about 10 seconds.
2
Take out, rinse in cold water and let it drain. Wash parsley and dill, dab dry and pluck. Wash salmon, dab dry and season with salt and pepper. Heat the oil in a pan and fry the salmon in it for about 6 minutes on both sides.
3
Cook the vegetable sticks in vegetable stock for about 4 minutes. Add spinach to the vegetables, pour 100 ml vegetable stock into a pot and steam the vegetables for another 2 minutes at low heat. Season with salt and pepper.
4
In the meantime, stir the cream cheese into the vegetable stock. Add herbs and puree finely with the cutting stick of the hand mixer. Season with salt and cayenne pepper. Bring to the boil. Arrange salmon on plates, stack the vegetables on top and pour the sauce.