Coffee-marinated salmon / beurre blanc sauce / fennel salad

Recipe for 4 persons

Preparation time

45 minutes
2 – 3 hours resting time for salmon

Ingredients for salmon

200 g royal fillet of salmon (sushi grade)
50 g coffee granules
100 g salt
100 g granulated sugar
10 g dill
1 lemon
1 lime
50 g butter

How to make it

• Debone the fish and dust it with the coffee granules.
• Mix the salt and sugar.
• Slice the fruit finely and lay a portion of the slices onto a flat plate.
• Wash the dill.
• Sprinkle half of the salt and sugar mixture onto the citrus slices. Place the salmon and the dill onto the layer of fruit and then cover with the rest of the mixture.
• Arrange the rest of the citrus fruit on top and then cover the whole thing with cling film.
• Put in the refrigerator for 1–2 hours until the texture of the fish changes.
• Then rinse the salmon thoroughly under cold water and dry it.
• Cut into four portions and place into a greased baking dish. Cover with aluminium foil.
• Leave in your warming drawer or oven at 50 °C for an hour.

Ingredients for beurre blanc

100 g onions
50 g yellow carrots
50 g celery
50 g leek
40 g mushrooms
250 g butter
50 g Noilly Prat vermouth
50 g white wine
150 g water
70 g cream
50 g milk
Salt and lime juice

How to make it

• Wash, prepare and dice the vegetables.
• Braise in 150 g butter for approximately 30 minutes. NB: Do not let it brown and do not add any salt.
• Cut the remaining 100 g of butter into cubes and chill.
• Add the white wine and the Noilly Prat and reduce to half the volume.
• Add the water and then reduce again to half the volume.
• Take the vegetables out using a food mill and add the cream to the remaining liquid.
• Season with salt and lime juice.
• Add milk and pour all of the liquid into a mixing cup.
• Then use a blender to mix the butter cubes into the sauce until it has a lovely smooth consistency (you may need more or less butter depending on the reduction).
• Season to taste again and keep warm on the lowest setting of your hob.

Ingredients for fennel salad

20 g organic lemon juice, fresh
1x zest from 1 organic lemon
50 g glucose syrup (available from retailers)
125 g icing sugar
500 g soured cream
250 g natural yoghurt
4 cardamom seeds, crushed and roasted

How to make it

• Wash and peel the fennel and remove the stalks.
• Finely slice or shred it.
• Place in a bowl and marinate with the vinaigrette, salt and pepper and fennel seeds. 
  
  

Expert tips and tricks

Serving: Arrange the fennel salad over the salmon and garnish with dill. If desired, finish off with something crunchy such as rapeseed or fermented buckwheat. After you've presented the dish to your guest, pour on the beurre blanc sauce.