Chef’s tip
“The cheese can be varied according to preference, like in portions or for spreading like cured cheese, and it can be presented without the skewers“
| 4 salmon fillets | |
| 200 g pumpkin | |
| 200 g sweet potato | |
| 50 g green beans | |
| 80 g cream cheese | |
| 200 ml milk cream | |
| 50 g butter | |
| Virgin olive oil | |
| Salt |
Soft textures, well tolerated in the case of mild mucositis
| 1. | Cut the salmon into cubes |
| 2. | Cut the vegetables into cubes and cook in the microwave in a container with a little water, covered with cling film, for 2-5 minutes, until they are soft. |
| 3. | Assemble the brochette by alternating the vegetables and the fish. |
| 4. | Cook the skewers on a griddle with oil. |
| 5. | To make the sauce, heat the butter over a low heat in a frying pan. Add the cheese and the cream and stir until the sauce is thin. |