Salmon with carrots and watercress

Ingredients for 2 servings:

• 800 g salmon fillet(s) without skin
• 500 ml fish stock
• 50 ml mirin
• 2 tbsp soy sauce
• 1 tbsp lemongrass, finely chopped
• 1 chili pepper(s), pitted, finely chopped
• 4 carrots
• 2 tbsp olive oil
• 2 tsp sesame seeds
• 2 handfuls of watercress
• Salt
• 1 tbsp water, if necessary
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Salmon with a slight Asian touch

In a large pan, combine the fish stock, rice wine, soy sauce, lemongrass, and chili and bring to a boil. Divide the salmon into 200g portions and add to the pan. Cover the pan, reduce the heat to low (induction) or turn off the stove and use the residual heat. Let the salmon simmer for about 5 minutes. In the meantime, use a vegetable peeler to cut the carrots into long, thin strips. Heat the oil in a saucepan and lightly brown the sesame seeds. Add the carrots and, if desired, 1 tablespoon of water and sauté for about 2 minutes until cooked through. Remove the salmon from the pan and keep warm. Strain the stock through a sieve into a saucepan and thicken slightly if necessary, then season to taste. Place the salmon on the plates and pour some of the stock over the salmon. Place the sesame and carrot mixture around the fish and scatter the watercress over the carrots.