Cooking Instructions
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Step 1
Pat the
Lachs (600 g)
dry, fillet it and cut into 60 g chunks, then spread out over the stainless steel tray.
Step 2
Drizzle
Estragon (4 sprigs)
over the salmon and then scatter over the
Zitronensaft und -abrieb (15 g)
leaves and
Olive Oil (45 mL)
. Put the stainless steel tray into the cold cooking space. Steam.
Step 3
Steaming 48°C for 25 Mins
Step 4
Take the salmon out of the cooking space and quickly blowtorch all over. Season with
Fleur de Sel (to taste)
.
Step 5
Deseed and finely chop the
Chili Pepper (1)
. Grate and squeeze the
Olive Oil (100 mL)
and mix the zest and juice with the
Fleur de Sel (to taste)
, chilli pepper,
Pfeffer (to taste)
and
Zitronensaft und -abrieb (2)
. Drizzle the vinaigrette over the salmon.
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