Poached Salmon with Lemon & Lime
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Lemon & Lime sorbet with salad, salmon and shallot.
Mövenpick Lemon & Lime
320 g fillet of fresh salmon
600 ml fish stock (court-bouillon)
4 handfuls of young salad leaves
4 tablespoons of orange vinaigrette, warmed
1/2 shallot, finely chopped
Sprigs of chervil for decoration
4 scoops of Mövenpick Lemon & Lime
Place the salmon fillet into 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 the vinaigrette over. Decorate with the shallot and chervil. Serve with a scoop of Lemon & Lime.