Low-carb salmon stew with vegetables and mushrooms

Ingredients for 2 servings:

• 200 g salmon fillet(s), without skin
• salt and pepper
• 10 g butter
• 3 tbsp extra virgin olive oil
• 1 piece(s) leek, approx. 20 cm
• 1 carrot(s)
• 1 onion(s), red
• 4 mushrooms, white
• 1 tbsp vegetable stock powder
• 100 ml white wine, e.g. Silvaner or Riesling
• 100 ml fish stock or vegetable broth
• 2 vine tomatoes
• 1 handful of ground elder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the salmon fillet into bite-sized pieces, season with salt and pepper. Heat oil and butter in a pan and quickly fry the fish cubes for about 2 minutes, remove and set aside. Wash the leek, peel the carrot and onion, and clean the mushrooms. Cut the leek into rings, the carrot into strips, the onion into quarters, and the mushrooms into slices. Brown all the vegetables in the fish pan. Season with vegetable stock. Deglaze with wine and fish stock and simmer for about 10 minutes. In the meantime, remove the washed and dried ground elder from the stems and chop finely. Remove the stems from the tomatoes and cut into small cubes. Season the vegetables with salt and pepper. Add half of the ground elder, the diced tomatoes, and the fried fish pieces and heat briefly again. Serve on warmed plates with the remaining chopped ground elder.