Salmon Fillet with Lemon Sauce, Mushroom Risotto

Drain the chanterelles well in a sieve, clean and rinse the zucchini, cut 100 g into small cubes. Finely dice onion and garlic. Sauté mushrooms and zucchini cubes in oil for about 3 minutes on 2 or automatic heat 4 to 5, remove from saucepan. Then sauté onions and garlic in the same saucepan, add long-grain rice, sauté briefly, pour in white wine and clear soup, bring to the boil, swell on 1/2 or automatic heat 1 to 2 in 20 to 25 minutes in the closed saucepan. Shortly before the end of the cooking time, add the chanterelles and zucchini cubes to the risotto, season to taste with salt and freshly ground pepper.

Cut 300 g of zucchini into slices and cook with 1 cup of salted water for 5 minutes. Then drain, add butter, clean salmon, acidify and season with salt, bring to a gentle boil with 1/2 cup of water on 2 or automatic heat 4 to 5, turn off the heat and cook the fish in the closed saucepan for 5 to 7 minutes. For the sauce, sauté a very finely chopped onion in oil on 2 or automatic heat 4 to 5 until translucent. Add whipping cream, a little juice of a lemon and zest, bring to a boil once, mix in sauce binder.

Finely chop dill with scissors, add to sauce form. Season with salt, sugar and lemon pepper.

Serve 2 pieces of fish with a little risotto, zucchini and lemon.

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