Summary

Ingredients

• some olive oil
• 200 g pollack fillet (s) (Alaska pollack fillet)
• 1 clove garlic
• 1 bunch spring onion (s)
• 2 red pepper (s)
• 200 g cauliflower
• 200 g Kritharaki (noodles in rice form) or couscous
• 250 ml vegetable stock
• 250 ml crème fraîche or cremefine for cooking - light
• 5 dashes lemon juice
• 1 handful chives
• 0.5 ½ handful parsley
• salt and pepper

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Instructions

1. Heat some olive oil in a high pan. Dice the salmon fillets and fry them briefly, then set aside. Do not drain the oil.
2. Dice the peppers, chop the cauliflower a little. Cut the onions, press the garlic. Add these ingredients to the pan and sear for about 5 minutes.
3. First add the vegetable stock and then the crème fraîche (or cremefine), stir. Add the kritharaki and simmer over low heat (1/3 of the maximum heat) for about 7 - 8 minutes with the lid on.
4. Then add the diced salmon and 5 dashes of lemon juice. Then mix in the spices and bring to the boil for one minute at maximum heat.
5. Salad tastes good with it.