• 4 salmon fillets was 170 g (6-8 oz) each
• salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 zucchini, julienned
• 1 yellow squash, julienned
• 1 celeriac, julienned
• 1 leek, julienned
• 1/2 teaspoon salt
• ground black pepper

• 1/2 cup lemon juice
• 1 tablespoon butter, softened
• 1/2 tsp sugar to thà
• 1/4 teaspoon salt
• small bunch of basil

1. Salt and pepper the salmon and poach or grill to taste. Heat oil in a skillet over medium-high heat and saute the zucchini, celery root and leeks until tender, 2-4 minutes. Salt and pepper. To serve, arrange the vegetables in the center of each plate, cover the salmon and drizzle with basil dd'émulsion Citrone

1. Heat the lemon juice over medium heat in small saucepan and reduce by half. Put lemon juice reduced the butter, sugar, basil and salt in a blender and puree.

Servings: 4