SCOTTISH WILD SALMON IN SORREL
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE
- 4 pieces of Scottish wild salmon backbone (approx. 80 g per piece)
- 2 bunches of sorrel
- 60 ml sour cream (crème fraîche)
- 100 ml vegetable stock
- 1 tsp powdered wheat starch
- 1 tbsp fruity wheat germ oil (alternatively rapeseed oil)
- coarse sea salt
- fleur de sel
- 100 ml fruity Riesling
Preparation Time
15 Minutes
Cooking Time
30 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmet line BLANC deep plate, partly frosted, TF P0132:
In addition to the possibility of serving in the centre, the deep plate also offers scope for garnishing on the wide rim.
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Bring the vegetable stock to the boil and thicken with the mixed wheat powder starch.
Preheat the oven to 65 °C, place the pieces of salmon in a baking dish and drizzle with half the Riesling.
Cook the fish at the set temperature for about 8 to 10 minutes until translucent.
STEP 2:
Cut eight beautiful sorrel leaves into fine strips.
Puree the rest of the sorrel with the heated vegetable stock.
Season the purée with salt and season with the remaining Riesling.
STEP 3:
Divide the sauce among the four deep plates and arrange the lukewarm wild salmon on top together with the crème fraîche and the sorrel strips.
Finally, sprinkle the salmon with coarse sea salt.
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