Steamed salmon fillet with zucchini and potato cream
4 servings
35 minutes
Steamed salmon fillet with zucchini and potato cream is an exquisite dish of French cuisine that embodies the harmony of flavors and textures. Tender salmon, steamed with lemon and dill aroma, retains its juiciness and natural sweetness. The cream made from zucchini and potatoes, enriched with soft notes of shallots and fresh mint, gives the dish a velvety texture and lightness. Lemon zest adds a refined tanginess while dill sprigs highlight freshness. This dish is perfect for a special dinner when one wants to enjoy the elegance and simplicity of natural ingredients. Salmon, known for its health benefits, makes this recipe not only delicious but also nutritious. It can be served as a standalone dish paired with white wine or as part of a tasting menu to surprise guests with delicate flavor nuances.
1
Take pieces of salmon weighing 150 grams each. Carefully check all fillets with your fingers for bones and remove them with tweezers if found. Rinse and dry each piece of fish well with a paper kitchen towel. Prepare a steamer, pour enough water to slightly cover the bottom of the container, add lemon cut into pieces and sprigs of dill. Place the fish in the container, cover with a lid, bring to a boil and cook for 5-6 minutes.
- Salmon: 4 pieces
- Lemon: 1 piece
- Dill: 1 bunch
2
Clean the shallots, chop them, and sauté in a pan with 1 tablespoon of olive oil and 2 tablespoons of water for 3-4 minutes. Add the pre-peeled and diced potatoes and let them fry a bit. Pour in broth to completely cover the potatoes and simmer for 10 minutes. Wash the zucchini, cut into quarters, remove seeds if necessary, chop into pieces, add to the pan and continue cooking for another 5 minutes, then set aside to cool. Reserve a few pieces of zucchini.
- Shallots: 1 piece
- Extra virgin olive oil: to taste
- Vegetable broth: 50 ml
- Potato: 1 piece
- Zucchini: 4 pieces
3
Chop the vegetables with an immersion blender, add mint leaves, and season with salt and pepper to taste. Spread the cream on plates, carefully place the salmon fillet and zucchini pieces, and garnish with finely chopped lemon zest and a sprig of dill.
- Fresh mint: 1 sprig
- Salt: to taste
- Ground black pepper: to taste
- Salmon: 4 pieces
- Zucchini: 4 pieces
- Lemon: 1 piece
- Dill: 1 bunch