Salmon Fillet in Saffron Cream Sauce

Preface

1. Pimientos de Padrón- is Spanish finger food and we simply fried the stem and seeds in olive oil and then sprinkled with sea salt. They are nibbled all around. Pimientos are generally a mild variety of paprika, but you also play a bit of poker while eating. Since some peppers can have a surprising spiciness – (they say every 10th in Catalonia is like the devil) – you shouldn’t make a face if you catch exactly this :).

Prepare salmon

1. Wash the salmon fillet, pat dry and cut the desired portions.
2. Heat the fish stock in a saucepan and add the saffron threads soaked in vermouth. Stir in the crème fraîche and then reduce to half.
3. Melt the butter in a pan and briefly fry the salmon fillet pieces on the skin side. Deglaze the brown butter with vermouth. Let the salmon fillets stand in here for a total of 3 minutes. Now take the salmon fillets out of the pan and let them cook in aluminum foil.
4. Now fill up the remaining butter stock with the boiled-down stock. Bring everything to a boil and season with lime zest / juice, salt and pepper. Take the salmon fillets out of the foil and place them on the skin side in the sauce – just keep them warm.
5. The potatoes were boiled dry in coarse salt the day before. That means as soon as they have a white layer of salt all around, they are done. After they have been cut into irregular pieces, they are fried in olive oil in a pan. after you have taken the first color – add the padrons. Cook on high heat for 5 minutes, turning several times – done.
6. In pasta plates, the base is covered with e.g. Brushed fig balsamic vinegar a little – also put Fleur de Sel a little on the bottom of the plate. Now the potato padrons side dish and then the salmon on top. Spread the sauce over it. A bit of lime zest as a finish.

Bon appetit and culinary regards your Biggi