1 medium red bell pepper (130 g), cut into strips of 0.5 cm x 6 cm
1 medium yellow bell pepper (130 g), cut into strips of 0.5 cm x 6 cm
2 medium eggplants (400 g), sliced into thin strips
6 medium potatoes (720 g), cut into thin slices with a vegetable slicer
600 g fresh smoked salmon, cut into pieces of 3 cm x 6.5 cm
For the sauce
1/2 cup white wine (120 ml)
1/4 cup heavy cream (60 ml)
1/3 cup butter (65 g)
1 tablespoon salt
1 medium red bell pepper (130 g), cut into strips of 0.5 cm x 6 cm
1 medium yellow bell pepper (130 g), cut into strips of 0.5 cm x 6 cm
2 medium eggplants (400 g), sliced into thin strips
6 medium potatoes (720 g), cut into thin slices with a vegetable slicer
600 g fresh smoked salmon, cut into pieces of 3 cm x 6.5 cm
For the sauce
1/2 cup white wine (120 ml)
1/4 cup heavy cream (60 ml)
1/3 cup butter (65 g)
1 tablespoon salt
Bring a steamer basket with water to a boil and steam
Place the bell pepper, eggplant, and potato in the top portion, cover, and cook until tender (about 30 minutes)
Add the salmon, re-cover, and cook until it flakes easily when pierced with a fork (about 5 minutes)
Prepare the sauce: in a medium pan, combine the white wine and heavy cream and simmer over medium heat until reduced by half (about 5 minutes)
Add the butter, let melt, and season with salt
Transfer the salmon and vegetables to a serving dish and cover with the sauce
Serve hot
562 calories per serving
