John Myers
Contents
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Ingredients
The salmon:
- 350 g Salmon fillet with skin, without bones, fresh
- Sea salt from the mill
- White pepper from the mill
- Rapeseed oil, neutral in smell and taste
For the turret:
- 6 Truffle potatoes, purple
- 6 Mazzetti, balsamic rosato
- 6 Deluxe truffle oil
- Sea salt from the mill
For the Rivaner saffron sauce:
- 2 tbsp Butter
- 1 Onion
- 2 Garlic cloves
- 0,5 g Saffron threads, intense in taste
- 100 ml Rivaner
- 100 ml Chicken broth
- 3 tbsp Cream
- Sea salt from the mill
- White pepper from the mill
Instructions
- Peel and dice the onion and sauté in butter. Peel / crush the garlic and steam with it. Deglaze with rivaner and stock. Add salt, pepper and cream. Simmer gently for about 3 minutes, stirring occasionally.
- Pour the sauce (but only half) through a sieve (to remove the onion) and return to the pan. Soak the saffron threads in a little broth, add to the sauce and cook for another 3 minutes.
- Finely puree the Rivaner saffron sauce in a tall mixing bowl. Then bring to the boil briefly, season to taste, seasoning if necessary. Keep warm until further use.
- Cook the truffle potatoes in salted water with a little lemon juice, drain / peel. Pour through a potato press into a bowl, season, then press down with a fork.
- Rinse the salmon fillet under running water, pat dry and cut in half. Heat the rapeseed oil in a pan. Put the salmon in on the skin side and fry, then turn and continue frying (approx. 3-4 minutes on each side). Meanwhile, season with salt and pepper and nap several times with frying fat.
- Arrange the truffle potato turrets, the salmon with the Rivaner saffron sauce on two plates and serve garnished with flowers.
Nutrition
Serving: 100gCalories: 267kcalCarbohydrates: 1.3gProtein: 1.1gFat: 29.1g
