Salmon Cutlet on Lemon Broccoli

Divide broccoli into roses, rinse, clean, chop the stems, dice. Blanch broccoli roses in salted water for 3 min, drain.

Peel onion, finely dice, sauté with broccoli stems in hot butter. Add clear soup, simmer 3-4 min on low heat, season with pepper and nutmeg.

Heat electric oven to 175 °C. Rinse lemon, divide into narrow wedges. Mix crème fraîche with pepper, mustard, salt and sugar. Rinse the fish, dry, season with salt, season with pepper.

Cut 50 cm of the roasting tube into small pieces. Seal one end according to package instructions. Spread broccoli stems with clear soup, broccoli and lemon wedges evenly in it. Place fish on top of vegetables. Pour crème fraîche on top, close foil end.

Pierce roasting tube once or twice from top and place on a cold roasting rack. Cook on the bottom rack of the stove at 175 °C (gas: 2.) for 20 minutes. Cut open the foil and arrange the fish in portions.

Serve with boiled, peeled potatoes and a glass of Chardonnay.

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