{"id":42698,"date":"2021-03-04T11:34:14","date_gmt":"2021-03-04T10:34:14","guid":{"rendered":"https:\/\/www.royalcaviar.de\/?page_id=42698"},"modified":"2023-09-04T14:50:22","modified_gmt":"2023-09-04T12:50:22","slug":"mildly-cooked-faroe-salmon","status":"publish","type":"page","link":"https:\/\/www.royalcaviar.de\/en\/caviar-recipes\/mildly-cooked-faroe-salmon\/","title":{"rendered":"Mildly cooked faroe salmon"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_1359121960\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1789779610\">\n\n\t<div id=\"col-899919336\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h1 class=\"section-title section-title-center\"><b><\/b><span class=\"section-title-main\" style=\"font-size:120%;color:rgb(224, 177, 83);\">Mildly cooked Faroese salmon<\/span><b><\/b><\/h1><\/div>\n<h2 style=\"text-align: center;\">Recipe recommendation from top chef Martin Rehmann<\/h2>\n<p style=\"text-align: center;\">Martin Rehmann is the owner and top chef of the restaurant &#8220;Rehmann Landgasthof Karner&#8221; in Prien am Chiemsee.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1689116181\">\n\n\t<div id=\"col-906491029\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_839714725\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"658\" height=\"516\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/09\/rezept_rehmann_kaviar-auf-mild-gegartem-faeroeer-lachs.jpg\" class=\"attachment-large size-large\" alt=\"Kaviar-Nocke auf gegartem Lachs.\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/09\/rezept_rehmann_kaviar-auf-mild-gegartem-faeroeer-lachs.jpg 658w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/09\/rezept_rehmann_kaviar-auf-mild-gegartem-faeroeer-lachs-300x235.jpg 300w\" sizes=\"auto, (max-width: 658px) 100vw, 658px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_839714725 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-209305206\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1909313472\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"227\" height=\"227\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_martin-rehmann_rund.png\" class=\"attachment-large size-large\" alt=\"Martin Rehmann Koch\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_martin-rehmann_rund.png 227w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_martin-rehmann_rund-100x100.png 100w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_martin-rehmann_rund-150x150.png 150w\" sizes=\"auto, (max-width: 227px) 100vw, 227px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1909313472 {\n  width: 65%;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\"><em>&#8220;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.&#8221;<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Top chef Martin Rehmann<\/strong><\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1359121960 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_751874408\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-298963136\">\n\n\t<div id=\"col-159574219\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Ingredients for mildly cooked Faroese salmon (4 people):<\/h2>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-232340605\">\n\n\t<div id=\"col-421802551\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<ul>\n<li>400g Faroese salmon, filleted<\/li>\n<li>60g <a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\">Royal Premium Caviar<\/a><\/li>\n<li>100g cr\u00e8me fra\u00eeche or cr\u00e8me de Bresse<\/li>\n<li>2 lemons<\/li>\n<li>2 spring leeks<\/li>\n<li>0.15l vegetable stock<\/li>\n<li>0.5l tomato essence<\/li>\n<li>1 floury potato, peeled and finely grated<\/li>\n<li>0.1l dry white wine<\/li>\n<li>0.1l champagne vinegar<\/li>\n<li>2 bay leaves<\/li>\n<li>1 tsp mustard seed<\/li>\n<li>1 tsp dill or fennel seed<\/li>\n<li>5 black peppercorns<\/li>\n<li>4 shallots, cut into strips<\/li>\n<li>2 garlic cloves, crushed<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1389410854\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<ul>\n<li>salt, pepper, sugar, allspice de eslette<\/li>\n<li>a little linseed oil<\/li>\n<li>rapeseed oil for cooking<\/li>\n<li>butter<\/li>\n<li>chives and dill, finely chopped<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1351085242\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Order the matching caviar:<\/h2>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small slider row-slider slider-nav-reveal slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: false, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  \n\t     <div class=\"product-small col has-hover product type-product post-42718 status-publish first instock product_cat-all-products product_cat-kaviar-en product_cat-sturgeon-caviar product_tag-caviar product_tag-royal-premium-en has-post-thumbnail taxable shipping-taxable purchasable product-type-variable has-default-attributes\">\n\t<div class=\"col-inner\">\n\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t<div class=\"product-small box \">\n\t\t<div class=\"box-image\">\n\t\t\t<div class=\"image-fade_in_back\">\n\t\t\t\t<a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\" aria-label=\"Royal Premium Caviar | Our Best Caviar\">\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"335\" height=\"223\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-335x223.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-335x223.jpg 335w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-300x201.jpg 300w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/><img loading=\"lazy\" decoding=\"async\" width=\"335\" height=\"223\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-335x223.jpg\" class=\"show-on-hover absolute fill hide-for-small back-image\" alt=\"Ge\u00f6ffnete Dose St\u00f6r Kaviar der Sorte Royal Premium auf Eis in Kristall-Schale serviert.\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-335x223.jpg 335w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-690x460.jpg 690w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-300x200.jpg 300w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-247x165.jpg 247w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-510x340.jpg 510w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis.jpg 750w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small top right show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small hide-for-small bottom left show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text box-text-products text-center grid-style-2\">\n\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Royal Premium Caviar | Our Best Caviar<\/a><\/p><\/div><div class=\"price-wrapper\">\n\t<span class=\"price\">From <span class=\"woocommerce-Price-amount amount\"><bdi>110,00&nbsp;<span class=\"woocommerce-Price-currencySymbol\">&euro;<\/span><\/bdi><\/span><\/span>\n\n\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\t<strong>TIP: Best price\/performance ratio!<\/strong>\r\nMild, almond-like aftertaste\r\nGrain size: 3.0 - 3.2 mm\r\nShimmering gold, light brown - amber\t\t<\/p>\n\t\t\t\t<\/div>\n\t<\/div>\n\t\n\n\t<p class=\"wc-gzd-additional-info wc-gzd-additional-info-loop product-units-wrapper product-units\"><\/p>\n<span class=\"gtm4wp_productdata\" style=\"display:none; visibility:hidden;\" data-gtm4wp_product_data=\"{&quot;internal_id&quot;:42718,&quot;item_id&quot;:42718,&quot;item_name&quot;:&quot;Royal Premium Caviar | Our Best Caviar&quot;,&quot;sku&quot;:&quot;RP01&quot;,&quot;price&quot;:110,&quot;stocklevel&quot;:null,&quot;stockstatus&quot;:&quot;instock&quot;,&quot;google_business_vertical&quot;:&quot;retail&quot;,&quot;item_category&quot;:&quot;sturgeon caviar&quot;,&quot;id&quot;:42718,&quot;productlink&quot;:&quot;https:\\\/\\\/www.royalcaviar.de\\\/en\\\/shop\\\/sturgeon-caviar\\\/royal-premium\\\/&quot;,&quot;item_list_name&quot;:&quot;General Product List&quot;,&quot;index&quot;:1,&quot;product_type&quot;:&quot;variable&quot;,&quot;item_brand&quot;:&quot;&quot;}\"><\/span>\t<\/div>\n<\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<h2>Preparation (recipe for 4 people)<\/h2>\n<p><strong>Tomato vinaigrette:<br \/><\/strong>In a saucepan, saut\u00e9 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.<\/p>\n<p><strong>Salmon: <br \/><\/strong>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 \u00b0C for about 10 minutes until translucent.<\/p>\n<p><strong>Leek vegetables:<br \/><\/strong>Clean the spring leeks and cut them into diagonal pieces. Melt some butter in a saut\u00e9 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.<\/p>\n<p><strong>Lemon cream:<br \/><\/strong>Season the Cr\u00e8me de Bresse with lemon juice, salt, pepper, allspice, and lemon zest. If it is too liquid, let it hang out in a cloth.<\/p>\n<p><strong>Serving:<br \/><\/strong>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.<\/p>\n<div class=\"row\"  id=\"row-1089289576\">\n\n\t<div id=\"col-957899763\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_751874408 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n<!-- Recipe-Markup f\u00fcr mildly cooked Faroese salmon. Nicht entfernen! Ansprechpartner: MartinB. --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"mildly cooked Faroese salmon\",\n  \"image\": \"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/09\/rezept_rehmann_kaviar-auf-mild-gegartem-faeroeer-lachs.jpg\",\n  \"description\": \"Recipe recommendation from top chef Martin Rehmann. Martin Rehmann is the owner and top chef of the restaurant \u201cRehmann Landgasthof Karner\u201d in Prien am Chiemsee.\",\n  \"keywords\": \"Michelin star cuisine, cream of peas, caviar recipe, cooking with caviar, main dish\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Martin Rehmann\"\n  },\n  \"recipeCategory\": \"main\", \n  \"recipeCuisine\": \"Contemporary\", \n  \"recipeYield\": \"4\", \n  \"recipeIngredient\": [\n    \"400g Faroese salmon, filleted\", \n    \"60g Royal Premium Caviar\", \n    \"100g cr\u00e8me fra\u00eeche or cr\u00e8me de Bresse\", \n    \"2 lemons\", \n    \"2 spring leeks\", \n    \"0.15l vegetable stock\", \n    \"0.5l tomato essence\", \n    \"1 floury potato, peeled and finely grated\", \n    \"0.1l dry white wine\", \n    \"0.1l champagne vinegar\", \n    \"2 bay leaves\", \n    \"1 tsp mustard seed\", \n    \"1 tsp dill or fennel seed\", \n    \"5 black peppercorns\", \n    \"4 shallots, cut into strips\", \n    \"2 garlic cloves, crushed\", \n    \"salt, pepper, sugar, allspice de eslette\", \n    \"a little linseed oil\", \n    \"rapeseed oil for cooking\", \n    \"butter\", \n    \"chives and dill, finely chopped\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Tomato vinaigrette: In a saucepan, saut\u00e9 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.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"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 \u00b0C for about 10 minutes until translucent.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Leek vegetables: Clean the spring leeks and cut them into diagonal pieces. Melt some butter in a saut\u00e9 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.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"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.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"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.\"\n  }]  \n}\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":0,"parent":42677,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-42698","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/comments?post=42698"}],"version-history":[{"count":0,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42698\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42677"}],"wp:attachment":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/media?parent=42698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}