Preparation

1. Make a stock, using water, an onion, a bay leaf, a clove, parsley, salt and pepper.

2. Place the salmon medallion (skinned & boneless) in the boiling stock. The medallion must be covered with stock. Leave to simmer for about 10 to 15 minutes.

3. Puree 100g of cooked salmon filet with 100ml of the stock with a puree mixer. Thicken with Thick & Easy™ Clear to achieve a smooth Consistency.
   Click here for instructions on how to use Thick & Easy™ Clear.

4. If you have a mould to shape a salmon filet, spread mixture into the mould. Tips on moulding are shown here.

5. For sauce, strain some stock & add sour cream. Thicken 100ml with Thick & Easy™ Clear.

6. Cook the broccoli in salted water. Take 100g of broccoli and 20ml of the water it was cooked in and puree. Thicken with Thick & Easy™ Clear. If you have a mould for broccoli, spread the mixture into the mould. Prepare the creamed potatoes and add Thick & Easy™ Clear according to instruction.

7. To serve, use a pasta or potato press to arrange the creamed potatoes on the plate.

Tips
For fresher taste, add some thickened lemon juice.

Thickening step by step: watch the tutorial here