Summary

Ingredients

• 200 g polenta
• 600 ml vegetable stock
• 1 teaspoon rosemary
• 800 g zucchini
• 2 tablespoon rapeseed oil
• 400 g salmon fillet (s)
• 100 g sour cream
• 1 lemon (s), add the juice from it
• salt and pepper

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Instructions

1. Finely chop the rosemary. Bring the vegetable stock to the boil along with the rosemary. Slowly stir in the polenta. Let the polenta soak on a low flame for 5 minutes. Then pull from the stove.
2. Quarter the zucchini lengthways and then cut into cubes approx. 2 cm wide. Fry the zucchini in the rapeseed oil until they are brown. Season the sour cream with the juice of the lemon.
3. Cut the salmon into 2 cm cubes and add to the zucchini. Add the sour cream and season everything with salt and pepper. Let simmer for another 3-4 minutes on a low flame, until the salmon is cooked through.
4. Then serve with the polenta and garnish with a little rosemary.