Salmon fillet with pesto sauce and creme fin

Ingredients for Salmon fillet with pesto sauce and creme fin

Instructions for Salmon fillet with pesto sauce and creme fin

To prepare the Salmon fillet with pesto sauce and creme fin recipe, please follow these instructions:

Boil bead as described on the bag and add 1/2 broth in the water instead of salt.

Cut asparagus in oblique slices obliquely. Cut pepper and onion onions. Sprinkle lemons in half.

Stack the salmon fillets on a large pan together with the half lemons. Take salmon and lemons from the forehead when finished and cover them with stanniol so they stay warm.

Grate asparagus, pepper and onions on the forehead 1-2 min. And turn them together with the cooked pearl barley.

Cook the pan with Cremefine added 1/2 broth and taste with pesto, salt and pepper.

Decorated pearley with salmon, fried lemons and pesto sauce and decorating with fresh basil leaves.