John Myers
Lamb Salmon with Lemon and Mint Sauce
The perfect lamb salmon with lemon and mint sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Lamb salmon
- 4 tbsp Oil
- 500 g Zucchini yellow
- 1 g Onion
- 4 Bl. Mint
- 1 Pc. Chilli pepper
- 1 Pr Salt
- 1 Pr Pepper
- 500 ml Lamb stock
- 150 g Mascarpone
- 3 tbsp Strength
- 0,5 Pc. Lemon
- Wash the lamb salmon and pat dry. Heat the oil in a pan and fry the salmon for about 8 to 10 minutes.
- Clean the zucchini and cut diagonally into thick slices. Cut the slices lengthways into strips. Finely dice the onion. Wash mint. Pat dry and cut the leaves into fine strips. Core the chilli and cut into fine rings.
- Salt and pepper the finished lamb salmon and wrap in aluminum foil. Then let it steep in the oven at 80 degrees.
- Sauté onions and zucchini in hot roasting fat and deglaze with lamb stock. Add the chilli and let it simmer. Thicken the sauce with starch. Add the mint, lemon juice and zest and season the finished sauce with salt and pepper.
- We serve ribbon noodles with it.
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