Zucchini Tied to Salmon

Peel the tomatoes, remove the seeds and cut into cubes. Cut a narrow slice from the bottom of the zucchini so that it can stand on the plate. Score the zucchini diagonally in half at one end, then continue cutting horizontally with the kitchen knife and cut upward another time at the other end.

(Zucchini should end up in the shape of a boat.) Blanch the zucchini boats for about 3 minutes. Cut the zuccchini sections into small cubes. Cut the leek leaves into long strips about 5 mm wide and blanch briefly. Cut the salmon to fit on top of the zucchini pieces. Wrap zucchini and salmon with the salmon strips.

Put the zucchini boats in a buttered saucepan, pour a little fish stock and steam gently for about 10 minutes with the lid closed.

In the meantime, in a frying pan with butter, sauté the zucchini cubes with the shallots, pour in the remaining fish stock and simmer briefly on low heat. Now stir in the parsley, chervil, diced tomatoes and basil and season strongly with salt and freshly ground pepper.

Arrange the vegetable sauce on the plates and place the salmon zucchini pieces on top.

Grind fresh pepper over the fish.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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