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
- chives and dill, finely chopped
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Mild, almond-like aftertaste
Grain size: 3.0 - 3.2 mm
Shimmering gold, light brown - amber
Preparation (recipe for 4 people)
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.
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.
Season the Creme 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.