Salmon parcels in a crispy mie coating with mustard cream vegetables

Ingredients for 2 servings:

• 2 salmon fillets (200 g each)
• 100 g Chinese egg noodles (Mie noodles), raw
• 1 bunch of spring onions
• 200 g beans (Kenya)
• 3 medium-sized carrots
• 1 heaped tsp mustard, coarse-grained or medium-hot
• 1 liter of broth
• 100 ml cream
• 1 tsp, levelled sugar
• 1 pinch(s) nutmeg
• 3 pinches of pepper
• 2 tbsp sauce thickener, light
• 50 ml sunflower oil
• 3 pinches of salt
• 3 pinch(s) paprika, sweet
• 1 tsp butter

Instructions

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

Wash the salmon fillet, pat dry, and cut in half. Season with salt, pepper, and a little paprika. Briefly fry in a hot pan with a tablespoon of oil. Remove and set aside. Wash and peel the carrots and cut into 0.5 cm thick slices. Trim, wash, and halve the noodle beans. Clean the spring onions and cut them into 5 cm long pieces. Bring the broth to a boil. Cook the carrots and noodle beans in it for 8 to 10 minutes, then remove with a slotted spoon and drain. Cook the mie noodles in the broth according to the package instructions. Remove these with a slotted spoon, drain, and place in a bowl with a teaspoon of butter. The butter prevents the noodles from sticking together. Set the broth aside; it will be used later in the sauce. Brown the spring onions in a non-stick pan with a tablespoon of oil and caramelize with a teaspoon of sugar. Deglaze with 500 ml of stock and simmer for two minutes. Stir in a heaped teaspoon of mustard, then add the cream. Season with pepper, nutmeg, and a pinch of salt if desired (be careful with the stock). Thicken with a sauce thickener, then stir in the beans and carrots. If you like more sauce, simply use more stock and the appropriate amount of sauce thickener. Wrap the seared salmon tightly with the cooked mie noodles and fry in a non-stick pan with the remaining oil until crispy. It’s important not to use too little oil and wait until a brown crust has formed before turning the salmon parcels. Serve with the vegetables.