Mildly cooked Faroese salmon

Recipe recommendation from top chef Martin Rehmann

Martin Rehmann is the owner and top chef of the restaurant “Rehmann Landgasthof Karner” in Prien am Chiemsee.

Kaviar-Nocke auf gegartem Lachs.
Martin Rehmann Koch

“Caviar used to be a rarely seen product in my kitchen until I tried Royal Caviar. I really appreciate the iodiness, the slight saltiness and the melting of this product.”

Top chef Martin Rehmann

Ingredients for mildly cooked Faroese salmon (4 people):

  • 400g Faroese salmon, filleted
  • 60g Royal Premium Caviar
  • 100g crème fraîche or crème de Bresse
  • 2 lemons
  • 2 spring leeks
  • 0.15l vegetable stock
  • 0.5l tomato essence
  • 1 floury potato, peeled and finely grated
  • 0.1l dry white wine
  • 0.1l champagne vinegar
  • 2 bay leaves
  • 1 tsp mustard seed
  • 1 tsp dill or fennel seed
  • 5 black peppercorns
  • 4 shallots, cut into strips
  • 2 garlic cloves, crushed
  • salt, pepper, sugar, allspice de eslette
  • a little linseed oil
  • rapeseed oil for cooking
  • butter
  • chives and dill, finely chopped

Order the matching caviar:

From 110,00 

TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber

Preparation (recipe for 4 people)

Tomato vinaigrette:
In a saucepan, sauté the onions and garlic in a little rapeseed oil until translucent. Sprinkle with sugar and let it caramelise slightly. Deglaze with champagne vinegar and white wine and let it boil down for 5 minutes. Then add the tomato essence and stir in the grated potato. Add the spices and reduce gently until it thickens. Strain through a fine sieve, chill, and season with pepper, salt, Piment de Esplette and rapeseed oil.

Cut the filleted salmon into 4 equal pieces and place them on a buttered plate, cover with cling film and cook in a preheated oven at 100 °C for about 10 minutes until translucent.

Leek vegetables:
Clean the spring leeks and cut them into diagonal pieces. Melt some butter in a sauté pan and sweat the leeks for a few minutes. Season with salt, pepper, and sugar and pour in the vegetable stock. Reduce the stock and serve the softly cooked leeks.

Lemon cream:
Season the Crème de Bresse with lemon juice, salt, pepper, allspice, and lemon zest. If it is too liquid, let it hang out in a cloth.

Place the leeks in the centre of the plate, season the salmon with a little salt and pepper and place on top of the leeks. Mix the vinaigrette with freshly chopped chives and dill and spread on the plate. Place 2 dollops of lemon cream and 1 dollop of Royal Caviar.