Preparation

1.    Peel and finely dice the onion. Peel the gherkin and cut in half lengthwise. Remove the seeds using a teaspoon. Cut the gherkin into bite-size pieces. Grate 1 tablespoon of zest from the lemon and keep two lemon wedges for later.

2.    Heat ½ tablespoon of oil in a non-stick frying pan. Season the fish with salt and pepper and cook for about 3 minutes on each side over medium heat.

3.    Heat the rest of the oil in a small saucepan. Sauté the onions and gherkin for 2 minutes. Add the vegetable stock or water and cook, covered, for 4 minutes. Remove the saucepan from the heat.

4.    Mix Fresubin PRO Drink Neutral into the mustard and fold into the vegetables. Warm the creamed vegetables. Do not boil. Season with salt, pepper and lemon zest.

5.    Serve with the salmon fillet and the lemon wedges. Sprinkle with dill or parsley to taste.