Zucchini spaghetti with green asparagus and salmon
Wash the courgettes and pat dry. Cut off the asses. Turn the zucchini with the spaghetti cutter into long spaghetti twigs.
Cut the woody ends of the asparagus tips and brush the asparagus very thinly with butter. Roast the asparagus in a hot grill pan until al dente with brown stripes.
Cut the pieces of salmon in half. Heat half of the butter in a frying pan and place the pieces of salmon on the skin in the pan. Squeeze some lemon juice and sprinkle with salt and freshly ground pepper. Allow the salmon to cook gently in 4-6 minutes. The inside may still be light pink.
Heat the stock with remaining butter in a frying pan and add the zucchini spaghetti.
Smother the spaghetti in 2-3 minutes. Drain in a colander for a moment. Serve the zucchini spaghetti on plates and put the asparagus and salmon on it. Pour the malt liquid of the salmon over it. Garnish with basil leaves.
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