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Ingredients (4 servings)
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600 g Lachsfilet natur
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250 g Cherrytomaten
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150 g Frischkäse mit Schnittlauch
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1 Stk. Zitrone
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300 g Baguette de Paris
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Wasser, Salz, Pfeffer
Preparation
- Season the salmon fillets with salt, pepper, and a little lemon juice, and place them on the Varoma tray along with the washed cherry tomatoes.
- Pour 500 ml of water into the mixing bowl, set the Varoma in place, and steam everything for 18 minutes at Varoma temperature on speed 1. Meanwhile, briefly crisp the baguette in the oven and cut it into pieces.
- Remove the Varoma and keep it warm. Pour off all but 100 ml of the cooking liquid, add the cream cheese and a splash of lemon juice, and blend for 2 minutes at 90 degrees on speed 3 until a creamy sauce forms.
- Plate the steamed salmon with the tomatoes, pour the warm cream cheese sauce over it, and serve with the crispy baguette.
