Steamed Salmon with Sparkling Wine Sauce and Avocado Prawns

1. Put the peeled half onion, the chopped carrot, the peppercorns and the herb sprigs in a saucepan with approx. 300 ml cold water. Bring everything slowly to the boil and cover and simmer gently for about 15 minutes. Then pour in the white wine and season the brew with salt.
2. Hang a steamer insert over the stock, place the fish fillets in the insert, season with salt and pepper and drizzle with a little lemon juice. Cover and simmer for about 6-8 minutes, the fish may still have a glassy core inside. The water should not generate too much steam so that the fish does not overcook. So don’t let it boil, but still ensure that there is a steady, slight development of steam. For an even gentler preparation, cook the fish on buttered baking paper.
3. In the meantime, peel the avocado half, cut in half lengthways, cut across into slices and drizzle with a little lemon juice so that it doesn’t turn brown. Mix the mayonnaise with the ketchup and the cognac until smooth and season with salt and pepper. Fold the prawn tails (cooked; “party prawns”) into the mayonnaise.

the sparkling wine sauce

1. In a metal bowl, whisk the egg yolks well with the flour and mix with the sparkling wine. Beat the sauce vigorously in a hot water bath with a whisk until it thickens. Do not allow to be attached to the bowl rim! Season to taste with lemon zest.

to dish out

1. Place the salmon on a saucepan and garnish with prawns and avocado slices.

Fits to…

1. Rice or pasta