Salmon in Riesling Sauce

Rinse and dry salmon and cut into thick slices. Clean and rinse the zucchini and slice or cut into thin slices. Remove the skin from the shallots and cut into fine cubes.

Boil 2nd half shallots, wine, 5-6 tbsp water and juice of one lemon. Cook at high temperature for about 5 minutes.

Season to taste and let the salmon steep in it at low temperature for about 4 min.

Heat oil. Sauté the rest of the shallots in it until translucent. Add zucchini and roast, turning, for 2-3 min. Season.

4. remove salmon and keep warm. Pour whipping cream into the stock, bring to a boil and thicken with sauce thickener. Season the sauce with salt and freshly ground pepper to taste.

Arrange salmon and zucchini on plates. Spread sauce evenly on top. Garnish with chervil, dill and lemon. Serve with a wild rice mixture.

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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