Salmon Fillet in Raspberry Vinegar Cream on a Bed of Vegetables

Cut the vegetables into small pieces and brown them in a little butter (flat dishes). Extinguish with the wine. Put the fillets together and drizzle the raspberry vinegar over them. Cover the cooking vessel and bring everything to a boil once. Reduce the temperature to low and cook the salmon in its own steam (this takes about 10-15 minutes depending on the thickness of the fish). Boil everything to about 2/3. At the end add the ice-cold butter (gives a little binding) and season everything together.

Arrange the salmon on the vegetables and pour the cream over it. We offer long grain rice with it.

You can also add a tbsp. of pink peppercorns to the broth from the beginning.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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