Ingredients 4 servings
- 800 g of salmon fillet
- 1 tbsp lemon pepper
- 2 lemons, thin slices
- 4 dill branches
- 50 g butter
- 2 lemons, halved
- dill vegetables
- 400 g fresh potatoes
- 100 g radishes
- 20 g radish blast, picked and rinsed
- 100 g lettuce, finely cut
- 20 g dill, finely cut
- 50 g baby spinach, rinsed and dried
- 50 g trout space
- Dijon Dressing
- 3 tablespoons dijon juice
- 2 tbsp water
How to prepare
Salmon
Divide the salmon into four pieces and tear four foil sheets. Add the sliced lemon and dill to the bottom and top with the salmon. Salt and season with lemon pepper. Add a click of butter on top and fold together into a package. Do the same with all four fish pieces so you have four packages. Place on the grill and place on the lid. It takes about 15 minutes. Or bake at 200 ° C for 15 minutes.
dill vegetables
Boil the potatoes in salted water until softened. Boil the radishes quickly and halve them. Mix with the other ingredients and turn everything up with the diamond dressing.
Dijon Dressing
Place the dijon mustard in a small bowl. Add the water a little at a time and then whisk to mix.
Serve the foil packages all directly on the plate and let the guests themselves fold them up. Serve with the prime salad and lemon halves.