Salmon Carpaccio with Saffron Sauce Au Lait

Summary

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

1. 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.
2. 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.
3. 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.
4. Serve the salmon au lait with the saffron sauce on the plate.
5. Usually fresh Chiabatta is eaten with the starter.