Vous êtes transférer à la page française.

Redirect to French website

Vous quittez notre boutique en ligne et êtes transféré à la page de notre partenaire français.

You are now leaving our online shop and will be forwarded to our French partner. We hope you have fun shopping!

Пренасочване към българския уебсайт

Redirect to the Bulgarian website

Напускате нашия онлайн магазин и ще бъдете пренасочени към сайта на нашия български партньор. Надяваме се да се забавлявате при пазаруването!

You are now leaving our online shop and will be forwarded to our Bulgarian partner.

Ga door naar de Nederlandse website.

Redirect to Dutch website

U verlaat nu onze webwinkel en wordt doorverwezen naar onze Nederlandse partner.

You are now leaving our online shop and will be forwarded to our Dutch partner. We hope you have fun shopping!

Zostaniesz przeniesiony na polską stronę internetową.

Redirect to the Polish website

Opuszczasz nasz Sklep Internetowy i zostaniesz przeniesiony do naszego polskiego Sklepu Partnerskiego. Życzymy przyjemnych zakupów!.

You are now leaving our online shop and will be forwarded to our Polish partner.


Salmon fillet with spiral vegetables in lemon butter

Source: https://www.gefu.com/rcp_recipe/salmon-fillet-with-spiral-vegetables-in-lemon-butter
Total time:
30 Minutes


4 fresh salmon fillets
3 EL Butter
3 EL Olive oil
2 Shells
4 EL Lemon juice
2 Garlic clove
Some fresh parsley
4 Carrots
2 Small zucchini
2 Parsley root


For the vegetable spirals, cut the carrots, zucchini and parsley roots into endless spirals using the SPIRELLI® spiral slicer. Bring a large pot with plenty of water to a boil. First cook the carrot spirals for about 4 minutes, then cook the parsley root for about 1 minute and finally cook the zucchini spirals just briefly. Strain the vegetables. 

Wash the salmon, pat dry, lightly salt and pepper, heat some butter in the pan, cook the salmon for about 1 minute on the skin side, then turn the salmon over, turning the temperature down and finish cooking the salmon for another minute. The salmon should still be glazed on the inside to retain all its goodness.

While the salmon is cooking, melt the butter in a frying pan, add the oil and sauté the finely diced shallots until translucent. Add the finely diced garlic cloves and stir in the lemon juice. 

Arrange the salmon fillet and drizzle some lemon butter over it. Toss the vegetable spirals in the remaining lemon butter and roll up with kitchen tweezers to form appetizing vegetable roulades. Sprinkle with fresh parsley.