Crispy salmon on vegetable noodle nest

Salmon crust: beat the butter until smooth and gradually fold in the egg yolk. Stir in the Kikkoman Panko and crispy fried onions. Season with salt. Roll out the crust between two sheets of greaseproof paper to approx. 5 mm thick and chill. Clean the salmon fillet if necessary and cut into 90 g portions. Cut the crust to fit the salmon pieces using a sharp knife or large scissors.

Sauce: bring the vegetable stock and Kikkoman Ponzu Lemon to the boil and thicken lightly with cornflour. Using a stick blender, mix in the butter in small pieces.

Use a spiraliser to cut the carrots, kohlrabi and courgettes into vegetable noodles. Cook the spaghetti according to the packet instructions until al dente. Then heat the cooked spaghetti and vegetable noodles together in a sauté pan with a little oil and pasta water for 2–3 minutes, until the vegetable noodles are tender but still holding their shape. Top the salmon fillets with the crust and bake in a preheated oven at 180°C (fan) for approx. 6 minutes. If needed, brown the crust further under a salamander. The salmon should have a core temperature of at least 40°C.

Twirl the mixed vegetable pasta into nests and plate up. Reheat the sauce and blend briefly again if needed. Place the salmon on top of the noodles and serve with the sauce.