Salmon on zucchini crespelle strips from the oven

Ingredients for 3 servings:

• 3 m.-sized eggs
• 25 ml olive oil
• 1 ball of mozzarella, 125 g
• 200 g zucchini, green, medium-sized
• Himalayan salt
• 9 g psyllium husks, ground
• 8 g flaxseed flour
• 5 g protein powder (pea protein) or psyllium husks and flaxseed flour
• 750 g salmon of your choice
• 300 g zucchini, yellow, large
• 200 g cream
• 40 g processed cheese
• 1 egg yolk
• Soup spice, granular
• salt and pepper
• 1 shot of white wine
• some coconut oil
• 3 sprigs of dill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low-carb with cream sauce

Preheat the oven to 175°C fan/convection oven. Line a baking sheet with baking paper and set aside. Prepare 3 small casserole dishes. Finely grate the green zucchini, season with salt, mix, and let stand in a sieve for about 15 minutes. Squeeze the zucchini thoroughly. Cut the yellow zucchini lengthwise into 9 slices. Mix the cream, egg yolk, processed cheese, soup seasoning, salt, pepper, and white wine well in a shaker and season to taste. Wash the salmon and pat dry. Dice the mozzarella. Make the crepe batter. Puree the eggs, olive oil, and mozzarella. Mix the squeezed zucchini into the mixture. Add the flaxseed flour, pea protein, and ground psyllium husk and quickly mix vigorously with a whisk. Spread the mixture evenly on the prepared baking sheet. This works best with the back of a spoon. Let stand for 2-3 minutes. Place in the oven and bake for about 10 minutes. Then remove the baking tray from the oven and cut the pastry into thin strips. Set the oven to 200°C. Distribute half of the crespelle strips among the 3 baking dishes. Fry the yellow zucchini slices in a little coconut oil in a pan, add a little salt if desired, and place them on top of the crespelle strips. Arrange the remaining crespelle strips on top. Briefly fry the salmon in a little fat and add it to the baking dish or place it raw on top of the strips. Spread the cream mixture over the salmon and place the dishes in the oven. Bake for about 7 minutes, or longer for raw fish. The sauce will be runny. If you want it a little creamier, put some starch in a shaker and sprinkle it over the top. Sprinkle some dill on the salmon before serving. Serve with cucumber salad and dill.