Salmon with Crabs In

– in slices of 200 g each pepper, white white iced

Bring one liter of water to a boil with the parsley, a pinch of salt and a pinch of sugar, the tarragon vinegar and a lemon cut into slices. Pour in the filleted salmon slices and cook on low heat for about 6 minutes. Cut fennel and carrots into thin strips and blanch in boiling hot salted water for about 3 min. Chop the onion, bring to the boil with the white wine, add the fish stock and cook a little. Fold in the mascarpone and season strongly with bommerlunder, salt, juice of one lemon and freshly ground pepper. Heat the shrimps in the sauce. Warm the vegetables briefly in the butter. Distribute the salmon evenly on the plates, on top of it the sauce form. Arrange the vegetables next to the fish.

Long grain rice or potatoes go well as a side dish.

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