Vegetable plate with lemon cream & salmon

Name: Vegetable plate with lemon cream & salmon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium sized Romanesco; 1 cauliflower; 1 (approx. 300 g) Kohlrabi; 1 bundle (approx. 500 g) Carrots; 1-2 TEASPOONS Vegetable broth (instant); 2 TEASPOONS + 30 g butter, salt, pepper; 2 Shallots or 1 small onion; 3 tablespoons (30 g) flour, 200 ml milk; 100 g cream, 100 ml white wine; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 1/2 bunch Chervil or parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium sized Romanesco
1 cauliflower
1 (approx. 300 g) Kohlrabi
1 bundle (approx. 500 g) Carrots
1-2 TEASPOONS Vegetable broth (instant)
2 TEASPOONS + 30 g butter, salt, pepper
2 Shallots or 1 small onion
3 tablespoons (30 g) flour, 200 ml milk
100 g cream, 100 ml white wine
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
1/2 bunch Chervil or parsley

Directions

1
Clean or peel and wash the vegetables. Divide cabbage into florets. Quarter kohlrabi and cut into slices. Boil 1/2 l water and broth. Covered carrots and cauliflower and stew for about 15 minutes. Steam Romanesco and kohlrabi for 8-10 minutes
2
Wash the fish, swab. Fry in 2 teaspoons of hot butter on each side for 4-5 minutes, season. Peel and chop the shallots. Sauté in 30 g hot butter. Dust with flour, sweat on
3
Drain vegetables, collect 200 ml of stock. Stir in the stock, milk, cream and wine, bring to the boil. Simmer for about 5 minutes. Add lemon zest and juice, season to taste
4
Wash and pluck the chervil (chop parsley). Arrange vegetables with salmon fillet and sauce on a plate. Sprinkle with the chervil leaves. Serve with croquettes