- 1 fillet of Alpine salmon (from Lostallo)
- 10 ml rapeseed oil
- Fleur des Alpes salt
Remove any bones from the fillet. Cut into 1.5 cm thick slices and brush with the rapeseed oil. Cook on a baking tray, covered, in the steam cooker with the steam programme set at 80 °C for 3 min. Remove and leave to rest for 2 min so that the flesh is evenly cooked. The aim is a core temperature of 40 °C. Season with Fleur des Alpes.
- 1 Kohlrabi
- 30 g butter
Wash and peel the kohlrabi. Put through a vegetable slicer. Alternatively, slice into strips using a peeler. Heat the butter in a pan. Add the kohlrabi tagliatelle and briefly fry. Add salt to taste.
- 2 shallots
- 50 ml rapeseed oil
- 20 ml apple cider vinegar
Brunoise the shallots. Mix all the ingredients together. Add salt to taste.
Ingredients Crispy fried onions
- 1 large onion
- 10 g flour
- 200 ml sunflower oil
Preparation Crispy fried onions
Peel and thinly slice the onion. Coat the onion rings with flour and fry in the oil at approx. 160 °C until golden brown. Remove and drain on kitchen paper. Salt to taste. Crush the fried onions before serving.
Ingredients Pickled onions
- 500 g mini onions
- 200 ml tomato vinegar
- 50 ml water
- 50 g sugar
Preparation Pickled onions
Peel and halve the onions. Vacuum-seal, along with the other ingredients, for 2 weeks. Remove from the juices and drain well. Blacken the cut side in a hot pan, without any oil. Once cooled, scrape off the toasted crust. Chef's tip The pickled onions should rest for 2 weeks under vacuum. For this reason plan enough time.
Ingredients Dill oil
- 200 g dill
- 200 ml sunflower oil
Preparation Dill oil
Mix everything together in the Thermomix for 8 min at 50 °C, on the highest setting or vacuum all ingredients and cook them with steam at 50 °C, then puree with a hand blender. Drain through a Superbag or a cloth. Separate the oil from the liquid. Chef's tip: A piping bag is good for this. Suspend the bag with the oil and, after a while, the unwanted liquid settles at the bottom. Then all you have to do is cut a small hole in the bottom and carefully release the liquid.
Ingredients Beurre blanc nut butter
- 500 ml fish stock
- 100 ml white wine
- 100 g butter
- Salt, pepper
Preparation Beurre blanc nut butter
Combine the ingredients and reduce by half. Heat the butter over a low heat until golden brown. Allow to cool completely. Cut the cold butter into cubes and incorporate with a hand blender. Season with salt and pepper to taste.
With slices of raw radish, fresh dill and flowers. Garnish.