Warm Marinated Tarragon Salmon on Lamb’s Lettuce with Baked Onions

Cut the salmon fillet (remove from the skin if necessary) into five equal pieces.

Put the lemon zest in a small bowl. (Personally, I like it when the lemon peel pieces are a little "coarser". My tip: Cut the peel into very fine strips with a sharp knife. It looks great when served.) About 5 tablespoons of olive oil, the juice of half a lemon and add some elderberry syrup. Season to taste with a little salt and pepper.

Place the salmon fillets on cling film, generously drizzle with the lemon-oil mixture you just won, place a sprig of tarragon on each, wrap tightly and put it in the refrigerator. 30 minutes should be enough for the salmon to run nicely in the middle but still raw.

Free ten of the shallots from the two outer skins but leave the upper "corner" standing. The stalk can, however, be removed generously so that the shallots can be placed on the cut edge when serving. Place the shallots in an ovenproof pot and add 1 cl water, a little elderberry syrup and then generously pour icing sugar over them. Now in the oven for 30 minutes at 100 ° C.

Now conjure up a salad sauce from the last shallot, the raspberry balsamic vinegar, the olive oil, the herbs, 1 cl water, pepper and salt.

Place the salmon packets with foil in the oven with the onions for only five to ten minutes. Caution: The packages should not touch each other, the onion pot or the metal of the oven.

Pour the salad sauce over the salad and the serving can begin: Place the salad on the oblong plate on the left and garnish with balsamic reduction, take the salmon out of the packet and place in the center of the plate. Leave the tarragon sprig on top of the salmon as a garnish. Decorate two oven onions on the right.

Take the oven onions at the top and "cut out" them. You don't eat the outer shell.