John Myers
Ingredients for 4 servings:
- 200 g salmon fillet(s), fresh
- 200 ml milk
- some flour
- 50 ml dry white wine
- 70 ml sunflower oil
- Saffron
- Salt
- pepper
- 1 lemon(s)
- a few stalks of chives
- a few stalks of parsley
- butter
- Pepper, green
- e.g. arugula
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes
First, prepare a marinade with 50 ml of sunflower oil, chopped chives, and some parsley, and season with salt and pepper to taste. Allow the marinade to absorb into the fresh salmon fillet using a plastic bag. After about two hours, slice the salmon into thin strips. Meanwhile, make a roux with a little butter, flour, and milk. Bring to a boil, then add the white wine. Mix the saffron threads with a little warm water and then add to the roux. Season with salt and pepper to taste and simmer gently. Arrange the sliced salmon on a tray and drizzle with a sauce made with 20 ml of oil, the freshly squeezed juice of one lemon, salt, and green pepper. If available, garnish the salmon with some herbs, such as arugula. Serve the salmon au lait on a plate with the saffron sauce. Fresh ciabatta is usually eaten with this starter.
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