Charlottes de saumon et sa julienne de légumes

Adapted from Flexipan

Serves 4:
500 g salmon fillet
2 egg whites
140 g oats cream (or another vegetal cream)
salt, pepper,
1 teaspoon of curcuma
1 teaspoon of curry

Vegetables julienne:
150 g carrots
150 g turnips
150 g zucchinis
15 cl soja cream
2 tablespoons olive oil
a little curcuma

Preheat oven to 160 ° (th.5-6).
Mix salmon with egg whites, cream, salt and pepper, curry and turmeric.
Garnish charlottes fingerprints and bake 15 minutes covered with the silpat or greased foil on the inside.
With a mandolin or a knife, cut in julienne carrots, turnips and zucchini.
Cook the vegetables in 2 tablespoons olive oil for 8 minutes (vegetables should remain crisp).
Salt and pepper the vegetables and then add the cream and turmeric.
On a plate put charlottes on a bed of vegetables.

In the original recipe, there is curry only in vegetables but it needs more.
Turmeric adds a nice color.