Salmon curry vegetables and sunflower seed crust

Ingredients for 2 servings:

• 400 g salmon fillet(s)
• 600 g vegetable mix (Kaisergemüse), frozen
• salt and pepper
• turmeric
• curry powder
• Cumin powder
• some water
• 8 m.-large mushrooms
• 2 tbsp sunflower seeds
• 1 m.-sized egg(s)
• 1 tsp coconut oil
• 8 small cocktail tomatoes
• some lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

pescetarian

Place the Kaisergemüse in a saucepan. Add a shot glass of water. Season the vegetables as desired. I recommend salt, pepper, turmeric, curry, and cumin. Of course, you can also add other vegetables, such as zucchini, etc., but they should be pre-cooked separately and then combined later. Thaw the fish, wash it, and pat it dry with a kitchen towel. Rub the baking dish with coconut oil and lightly salt the bottom. Place the fish and season, ideally with the same spices used for the vegetables. Pour the egg yolk into a bowl and season lightly. You can also add frozen herbs. Dab the fish with them. Then scatter the pumpkin seeds on top. You can also place various vegetables, such as tomatoes, mushrooms, zucchini, etc., between the fish fillets. Cook the fish fillets in the oven at 180°C (top/bottom heat, depending on the oven) for approximately 15–20 minutes. Cook the vegetables thoroughly or serve crisp, depending on your taste. Once everything is arranged on the plates, add a squeeze of fresh lemon to the fish.