Recipes

Salmon with Spinach, Crème Fraîche and Osetra Imperial Caviar

CategoryDifficultyIntermediateNumber of people4Prep Time30 minsCook Time15 mins
Ingredients
 125 g Osetra Imperial caviar
 4 pieces of salmon, 80g each
 300 g fresh baby spinach
 30 g softened onions
 1 garlic clove, finely chopped and softened
 Olive oil, salt and pepper
 200 g Crème fraîche
 100 g fish stock
 Salt and pepper
 Juice of half a lemon
 Optional: some herb oil
Preparation
1

Preheat the oven to 100°C. Lay the salmon on baking paper, lightly salt and rub with olive oil. Bring the fish stock to the boil, stir in the crème fraîche slowly, stop cooking and just keep warm. Refine with lemon juice and season to taste.

Put the salmon in the oven for 5 minutes.

For the spinach: heat a pot with the olive oil, add the spinach, onions and garlic. Season and cook briefly. Drain the spinach in a sieve.

Gently squeeze out the spinach and place in a deep plate. Pour the sauce around the spinach. Optionally, refine the sauce with the herb oil.

Lay the salmon on top of the spinach and garnish with a generous dollop of Osetra Imperial caviar.

Oliver Oberlin

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