Ingredients for the pickled onions

  • 500 g mini onions
  • 200 ml tomato vinegar
  • 50 ml water
  • 50 g sugar

To prepare the 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.

Ingredients for the salmon

  • 1 fillet of Alpine salmon (skinless, from Lostallo)
  • 10 ml rapeseed oil
  • Fleur des Alpes salt

To prepare the salmon

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.

Ingredients for the Kohlrabi

  • 1 Kohlrabi
  • 30 g butter
  • Salt

To prepare the Kohlrabi

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.

Ingredients for the vinaigrette

  • 2 shallots
  • 50 ml rapeseed oil
  • 20 ml apple cider vinegar
  • 1 bunch chives, finely chopped
  • Salt

To prepare the vinaigrette

Brunoise the shallots. Mix all the ingredients together. Add salt to taste.

Ingredients for the crispy fried onions

  • 1 large onion
  • 10 g flour
  • 200 ml sunflower oil
  • Salt

To prepare the 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 for the dill oil

  • 200 g dill
  • 200 ml sunflower oil

To prepare the 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 for the beurre blanc nut butter

  • 500 ml fish stock
  • 100 ml white wine
  • 100 g butter
  • Salt, pepper

To prepare the 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.


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