Serves 4
August 2010
Salmon with cream cheese in a lemon thyme vapour
Ingredients
- 480g salmon middle piece without skin
- 20g flat-leafed parsley
- 2 organic lemons
- 4tbsp cream cheese
- salt and pepper from the mill
- 500ml water
- 4 sprigs lemon thyme
- 250g carrots
- 1 kohlrabi
- 0.5 leek
- 200g mushrooms
Preliminary Work
- Fillet the salmon and cut into 4 equal slices
- Wash the lemon, grate finely and press out the juice
- Wash the parsley, pluck and cut fine
- Peel the carrots and cut into fine strips
- Peel the kohlrabi and cut into fine sticks
- Clean the leek, cut in half and then into fine strips
- Clean the mushrooms, cut into the stems and quarter
Preparation
Mix the parsley with the grated lemon zest and put on the side.Spread the vegetables and the mushrooms on the steamer accessory and season with salt and pepper from the mill.
Bring the water, lemon juice, lemon thyme to the boil in the Hotpan casserole, mount the steaming accessory with the vegetables and cook covered under steam for 8 minutes.
In the meantime, season the salmon slices tranches with salt and pepper from the mill, spread cream cheese over them and sprinkle the parsley and lemon thyme mixture over them.
Place the salmon slices on the vegetables and allow to steam gently for a further 3-4 minutes.
Arrange on pre-warmed plates.
Tip
Serve the salmon with cream cheese with mashed potatoes or boiled riceThis recipe is credited to Rudolf Lehmann Kuhn Rikon AG