instructions

1. Preheat the oven to 200ºC.

2. Using a potato peeler, slice 8 wide ribbons from the courgette lengthways and set aside.

3. Lightly season each salmon fillet with salt and wrap 2 courgette ribbons around each fillet. Transfer the wrapped salmon to a baking tray measuring about 25 x 35cm and evenly dot the butter over. Transfer to the oven and bake for 18 minutes.

4. Dice the remaining courgette and put into a small saucepan. Add the vegetable stock, Dijon mustard, mascarpone cheese, dill and garlic salt and stir all together. Place the saucepan over a low heat and gently cook for 10 minutes, stirring occasionally with a wooden spoon. Make sure that the sauce doesn’t boil otherwise it will split.

5. Remove the salmon from the oven and arrange on a serving platter. Pour the mascarpone sauce over and around salmon.

6. Season with black pepper and serve immediately with mashed potatoes.









chef: Massimo Bottura