Poached Salmon with Lemon & Lime
Lemon & Lime sorbet with salad, salmon and shallot.
Lemon & Lime
320 g fresh salmon fillet
600 ml fish stock (court-bouillon)
4 handfuls of young salad leaves
4 tablespoons orange vinaigrette, warmed
½ shallot, finely chopped
Chervil sprigs for decoration
4 scoops of Mövenpick Lemon & Lime
Cook the salmon fillet in the fish stock at 60 °C for 10 to 12 minutes.
Leave to cool in the stock.
Remove the salmon and cut into slices.
Arrange the salad and salmon on a plate.
Drizzle with the vinaigrette.
Decorate with the shallot and chervil.
Serve with a scoop of Lemon & Lime.