John Myers
Contents
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Ingredients
- 800 g Fresh saddle of salmon fillets from wild catch
- 300 ml Self-Cooked fish stock or ready-made product and 1 bay leaf
- 200 ml Cream with at least 30% fat content
- 1/2 stick finely grated or 2 tbsp hot horseradish
- Juice of half a lemon
- 80 g Salt butter
- 50 ml Noilly Prat
- 1 tsp Spicy mustard or some mustard powder
- Salt and white pepper from the mill
- 1 Handful of chervil leaves for garnish
Instructions
- Knead the horseradish with the butter and chill. Put the fish stock with the bay leaf in a saucepan and reduce by half. Add the cream and Noilly Prat and reduce to the desired consistency. Take out the bay leaf.
- In the meantime, salt and pepper the salmon pieces and heat the oven to 80 degrees. Heat a little olive oil or butter in a pan, then fry the fish pieces on each side for about 3 minutes and keep them warm in the oven.
- Add the horseradish butter to the sauce and knock it in without boiling. Season to taste with mustard, lemon juice, possibly a pinch of sugar, salt & pepper depending on your taste. Spread the sauce on four warmed plates and place a piece of salmon in the sauce. Garnish with a few chervil leaves.
- Side dishes: braised vegetables, spinach, boiled potatoes, rice
Nutrition
Serving: 100gCalories: 504kcalCarbohydrates: 4.2gProtein: 0.5gFat: 51.2g
