Salmon marinated in coffee

Salmon marinated in coffee with a beurre blanc sauce and fennel salad

Preparation for 4 persons

Salmon

200g salmon royal fillet (sushi quality)

50g coffee powder

100g salt

100g granulated sugar

10g dill

1 lemon

1 lime

50g butter

1. Remove the bones from the salmon and dust with coffee grounds.
2. Mix the salt with the sugar.
3. Slice the citrus fruit thinly and place on a flat plate
4. Wash the dill.
5.  Pour half of the salt/sugar mixture onto the citrus fruit. Place the salmon and dill on top and cover with the remaining mixture.
6. Spread the remaining citrus fruit on top and cover well with cling film.
7. Place in the fridge for 1 – 2 hours until the consistency of the fish changes.
8. Then rinse the salmon well under cold water and dry.
9. Cut into four portions and place in a buttered tin. Cover well with foil again.
10. Place in the warming drawer or oven at 50°C for a further hour.

Beurre blanc

100g onion

50g yellow carrots

50g celery

50g leek

40g mushrooms

250g butter

50g Noilly Prat

50g white wine

150g water

70g cream

50g milk

Salt / Lime juice

1. Wash, prepare and dice the vegetables.
2. Sauté in 150g butter for about 30 minutes, importantly without colouring or salt.
3.  Cut the remaining 100g butter into cubes and chill.
4. Add the white wine and Noilly Prat and reduce by half.
5. Add the water and reduce by half again.
6. Strain the vegetables and add the cream.
7. Flavour with salt and lime juice
8. Add the milk and pour into a blender jug.
9. Then blend in the cold butter cubes until a nice consistency is achieved. (Depending on the reduction, you may need a little less or more butter).
10. Season to taste again and keep warm on the hob on level 1.

Fennel salad

2 small fennel bulbs

20g light-coloured macerated vinegar

40g olive oil

5g fennel seeds

Lemon zest and juice

Salt and pepper

1. Wash and peel the fennel and remove the stalk.
2. Slice or slice thinly.
3. Place in a bowl and marinate with the vinaigrette, salt, pepper and fennel seeds.

Shiitake mushrooms

70g shiitake

20g shallots

5g cognac

15g white wine

5g butter

Salt & pepper

1. Finely dice the shiitake and sauté in the butter.

1. Add the shallots and, after 2 minutes, deglaze with the cognac and white wine.
2. Reduce and flavour with salt and pepper.

Serve

Arrange the fennel salad on top of the salmon and garnish with dill. Garnish with something crunchy, such as rapeseed or fermented buckwheat, if desired. Place the beurre blanc on the plate in front of the guest and enjoy.