Salmon fillet baked with mozzarella and a nut crust, fragranced with herbs and served with chanterelles from the forest, a bed of spinach leaves from the pan and flaked almonds Lachsfilet überbacken mit Mozarella und Nusskrokant, mit Kräuteraroma, an Waldpfifferlingen und frischem Spinat, Safransauce.

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