For the vegetable spirals use the SPIRELLI® to cut the carrots, courgettes and parsley roots into endless spirals. Bring a large pot with plenty of water to the boil. First, cook the carrot spirals for approx. 4 minutes, then add and cook the parsley roots for approx. 1 minute. At the end, add the courgette spirals and cook them for only a short time. Strain the vegetables.
Wash the salmon and dab it dry, add a little salt and pepper. Heat some butter in the pan. Fry the salmon on the skin side for approx. 1 minute. Then turn over the salmon, turn down the heat and leave the salmon to finish cooking for another minute. The salmon should still be translucent on the inside to retain all its goodness.
While that is cooking, melt the butter in a pan, add the oil and steam the finely diced shallots until they are translucent. Add the finely diced garlic cloves and mix the lemon juice in.
Decorate the fillet of salmon and drizzle some lemon butter on it. Toss the vegetable spirals in the remaining lemon butter and then use the kitchen tweezers to roll them into roulades. Strew fresh parsley over it.
Preparation time: approx. 30 min.