Put 1 tablespoon of rapeseed oil in a non-stick pan and let it warm up. Press on 1 clove of garlic with peel and add to the oil. Then roast the slices of baguette in the oil until golden, possibly use a little more oil. In the meantime, peel and halve a clove of garlic. Take the baguette out of the pan and carefully rub it with the clove of garlic. Set the pan on its side for the salad.
Let a grill pan or grill get hot. Divide the salmon fillet with the skin into 4 pieces / medallions. Remove bones etc. and marinate with 1 teaspoon lemon juice, 1 tablespoon oil, salt and pepper and grill or fry on the skin halfway through the cooking time. Fish should be slightly translucent, around 4 minutes on each side.
For the sauce, stir together the egg yolks and all the ingredients except for the oil. Then stir with a whisk and add the oil drop by drop until it binds (Mayo!) Season the sauce and make it a little more liquid with the broth.
About 3 minutes before the salmon is ready, heat 3 tablespoons of oil in the pan from the toast. Cut shallots into fine cubes and sweat in them. Add walnuts and briefly toast, add raisins, lamb`s lettuce and toss. Deglaze with vinegar and remove the pan from the heat. Season with salt, pepper and honey.
Serving:
Place two baguette corners offset on top of each other, with some of the sauce on top. Then put the salmon (when the skin is nice and crispy with the skin facing up) on it. Place the lamb`s lettuce on the salmon and let it fall down a little on the side. Drape the sauce around the turret and serve immediately.
The recipe was created for a nice CK user who thought it was good.
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