Poached Salmon in Lemon Sauce

Cook long grain rice in boiling hot salted water for about 20 minutes. Rinse vegetables and cut into very fine strips. Bring clear soup and juice of one lemon (1) to boil. Cook the vegetable strips for about 5 minutes.

Rinse fish and steam in vegetable broth for about 5 minutes with lid closed. Remove fish and keep warm. Stir Bindefix into the broth, bring to a boil and refine with sour whipped cream.

Season with salt, pepper and juice of one lemon (2). Rinse dill, chop and mix into the long grain rice. Arrange everything.

Bread units : 2

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