Ingredients
- oil for salmon: 0.5 tsp
- salmon: 250 g
- oil for vegetables: 0.5 tsp
- leeks: 2 piece(s)
- carrots: 5 piece(s)
- cremefine 7%: 125 ml
- vegetable broth: 150 ml
- Exquisa Fitline: 100 g
- fresh parsley: 0.5 bunch(es)
- lime or lemon juice: 1 tbsp
- salt: 1.5 pinch(es)
- pepper: 1 pinch(es)
Preparation
Step 1
Heat oil in a pan and gently roast the salmon.
Step 2
Chop the vegetables into small pieces and roast them with oil as well.
Step 3
Deglaze with the cream and vegetable broth and let simmer for about ten minutes.
Step 4
Take the pot of the stove and stir in parsley and cream cheese. Season to taste with salt and pepper.
Step 5
As soon as the salmon is ready sprinkle some lime juice over it and season as well.
Step 6
Arrange nicely and garnish with fresh parsley.
