Salmon fillet with melon salsa
Ingredients
- 1/2 honeydew or Charentais melon (approx. 300 g)
- 4 tomatoes
- 1 small red chili pepper
- 2 spring onions
- 1 tbsp honey
- 2 tbsp olive oil
- 1 teaspoon finely grated zest of a
Organic lime - 2 tbsp lime juice
- Ground cumin
- 2 salmon fillet portions (art. no.
388801) - Salt
- Pepper
- Mint leaves for garnishing
Preparation
Wash and peel the celery, carrot and leek and cut into small cubes. Peel the onion and chop into small cubes. Wash and quarter the tomatoes, cut out the stalk and chop into small pieces.
Sauté the onion in a pan with oil, add the celery, leek and carrot and sauté. Dust with flour. Add a little tomato purée, deglaze with water, season with salt and pepper and add marjoram, thyme, basil, bay leaves and rosemary. Simmer for approx. 20-25 minutes, stirring regularly.
Remove the bay leaves and puree the soup base before straining. Then stir in the cream.
At the same time, gently heat the prawns in the oven and add to the soup to serve. Serve with fresh stone oven baguette.
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