Salmon Fillet with Stuffed Morels

Soak the pointed morels in lukewarm water (about 1 hour), squeeze well and cut away the stems.

Mix the pistachios, veal sausage meat, cognac and parsley with a spatula. Form into piping bag and fill the morels.

Heat butter in Reindl. Add onions and garlic and cook briefly until soft. Put the stuffed morels in the Reindl, add the white wine and simmer. Then add the soup, cover the Reindl and steam the mushrooms for about 6-8 minutes on a low fire.

Keep the mushrooms warm and remove the pan from the fire. Add the hollandaise sauce to the frying pan, heat slightly, do not make any. Fold the whipped cream into the sauce and season.

Form the vegetables briefly in boiling salted water, then quench with cold water, drain well.

Heat butter in frying pan, steam vegetables briefly, season.

Season the salmon fillets. Heat grill pan and grill salmon fillets nicely on both sides. Drizzle with juice of one lemon.

Put 2 tablespoons of sauce on warmed plates and arrange the salmon fillets on them. Add the stuffed morels and steamed vegetables.

* From the Delicatessen Dept. Grocery store

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