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🍽️ Zucchini Fish Parcels

736 kcal · 30 min · 4 servings

Ingredients

• 4 large, thin salmon fillets (250 g each)
• 1 tsp lemon juice
• 2 medium zucchini
• 200 g sour cream
• 200 g cream cheese
• 0.5 tsp cornstarch
• 2 bell peppers
• 3 carrots
• 4 potatoes
• 1 clove celery
• 1 stalk leek
• 3 tbsp butter
• salt
• pepper

Instructions

1. 1. Drizzle the salmon fillets with lemon juice.
2. 2. Wash the zucchini.
3. 3. Shave the zucchini lengthwise into thin slices.
4. 4. Mix 150 grams of sour cream with cream cheese and starch until smooth.
5. 5. Wash the bell peppers.
6. 6. Remove the stems and the inside of the bell peppers.
7. 7. Peel the carrots, potatoes, and celery.
8. 8. Wash the leek.
9. 9. Remove the tough ends from the leek.
10. 10. Cut all the prepared vegetables into thin strips (julienne).
11. 11. Lay out the thin salmon fillets with the zucchini strips.
12. 12. Fold the fillets over.
13. 13. Spread two-thirds of the cream cheese mixture on one side of the parcels.
14. 14. Sprinkle some leek over it.
15. 15. Lightly salt and pepper the parcels.
16. 16. Fold the parcels in half.
17. 17. Heat the butter in a large pot.
18. 18. Sauté the vegetables in the hot butter.
19. 19. Salt and pepper the vegetables.
20. 20. Pour in enough water to cover the bottom of the pot.
21. 21. Place the fish parcels on top of the vegetables.
22. 22. Cover the pot with a lid.
23. 23. Cook the parcels on low heat for 10 to 15 minutes.
24. 24. Carefully turn the parcels after 5 to 7 minutes.
25. 25. Remove the parcels from the pot after the cooking time is finished.
26. 26. Stir the remaining cream cheese mixture into the vegetables.
27. 27. Heat the vegetables briefly again.
28. 28. Season the dish to taste.
29. 29. Plate the vegetables with the fish parcels.
30. 30. Garnish the dish with sour cream.
31. 31. Serve the dish warm.

Nutrition per serving

• kcal: 736
• Protein: 40 g · Fett/Fat: 49 g · Carbs: 33 g