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.

“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

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.

Salmon

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 Creme de Bresse with lemon juice, salt, pepper, allspice and lemon zest. If it is too liquid, let it hang out in a cloth.

Serving

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 caviar.