John Myers
Salmon Carpaccio (with Saffron Sauce)
The perfect salmon carpaccio (with saffron sauce) recipe with a picture and simple step-by-step instructions.
- 200 g Salmon fillet
- 200 Milliliters Milk
- 50 Milliliters White wine dry
- 70 Milliliters Sunflower oil
- 1 piece Lemon
- Flour
- Grated saffron
- Salt and pepper
- Chives fresh
- Parsley
- Butter
- Green pepper
- 1 bunch Arugula
- First prepare a marinade of 50 ml sunflower oil, chopped chives and a little parsley and season with salt and pepper to taste. Let the marinade soak into the fresh salmon fillet using a plastic bag.
- After about two hours, cut the salmon into fine thin strips. Prepare a roux with a little butter, flour and milk. After boiling briefly, add the white wine. Mix the saffron threads in a little warm water and then add to the roux. Then season with salt and pepper and simmer gently.
- Arrange the sliced salmon on a tray and drizzle with a sauce made from 20 ml of oil, the freshly squeezed juice of a lemon, salt and green pepper. If available, decorate the salmon with some herbs such as rocket.
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