Salmon in Tomato and Laurel Broth

Make garlic and bay leaf and poach the salmon in it. Cut the zucchini into very thin slices, brown in oil and season with salt and pepper.

Then spread it on the edge of a metal ring. Separate the peel from the potatoes, cut them into slices, boil them in salted water on the stove until fork-tender and make a puree with the broth, a little bit of garlic, olive oil and basil.

Offer the puree in the middle of a plate, flake the zucchini slices on it and place the fillet with the fish stock next to it.

d’Auxerre from the Bourgogne region of France.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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