Wild salmon with wild garlic sauce

Ingredients

• 250 g Zucchini (1 Zucchini)
• Salt
• 50 g wild garlic (1 bundle)
• 1 lemon
• 100 g Sour cream
• 1 tsp Honey
• Pepper
• 600 g wild salmon fillet (alternatively salmon fillet)
• 2 tbsp olive oil
• 0.5 box watercress

Instructions

1. 1.

   Wash the zucchini, trim the ends and cut into thin strips or shave. Blanch in boiling salted water for 3 minutes, drain, shock in cold water and let dry well. Wash, dry shake and roughly chop the wild garlic. Halve the lemon and squeeze out the juice. Season the sour cream with 1 tbsp lemon juice, honey, salt and pepper. Mix the zucchini with the wild garlic and let sit.

2. 2.

   Rinse the salmon under cold water and pat dry. Cut into eight even slices. Heat oil in a pan and fry the salmon pieces on both sides for 2–3 minutes. Season with salt and pepper, set aside and allow to rest.

3. 3.

   Arrange the zucchini‑wild garlic pasta on four plates and place the salmon on top. Cut watercress from the bed, rinse in a sieve and garnish the salmon with it.