Salmon Carpaccio with Saffron Sauce Au Lait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g salmon fillet (s), fresh
- 200 ml milk
- some flour
- 50 ml white wine, dry
- 70 ml sunflower oil
- saffron
- salt
- pepper
- 1 lemon (s)
- some stalks chives
- some stalks parsley
- butter
- Pepper, green
- rocket
Print Recipe
Pin Recipe Instructions
- First prepare a marinade of 50 ml sunflower oil, chopped chives and a little parsley and season with salt and pepper to taste. Let the marinade soak into the fresh salmon fillet with the help of a plastic bag.
- After about two hours, cut the salmon into fine thin strips. Incidentally, prepare a roux with a little butter, flour and milk. After boiling briefly, add the white wine. Mix the saffron threads in a little warm water and then add to the roux. Then season with salt and pepper and simmer gently.
- Arrange the sliced salmon on a tray and drizzle with a sauce made from 20 ml of oil, the freshly squeezed lemon juice, salt and green pepper. If available, decorate the salmon with some herbs such as rocket.
- Serve the salmon au lait with the saffron sauce on the plate.
- Usually fresh Chiabatta is eaten with the starter.
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