Salmon in White Wine Broth with Julienne

Ingredients

• 1 bundle of mirepoix
• 1 large potato
• 300 ml vegetable stock
• 500 ml Riesling
• Salt
• Pepper
• 4 salmon fillets (150-200 g each)
• freshly grated horseradish
• 4 tbsp Sour cream
• dill

Instructions

1. 1.

   Clean the mirepoix and cut into long, thin julienne strips. Peel the potato and cut it into julienne strips as well.

2. 2.

   Heat vegetable stock and wine in a pot, add the potato strips and simmer for 5 minutes, then add the remaining vegetables and cook for about 15 more minutes over medium heat, seasoning with salt and pepper. Remove the vegetables from the broth and arrange on preheated soup plates.

3. 3.

   Place the salmon fillets into the simmering broth, remove from heat and let steep for 1-5 minutes to taste. Add the salmon to the plates with the vegetables, pour a little broth over them, garnish with sour cream and dill, and serve sprinkled with fresh horseradish.