Salmon with Vanilla Sauce and Dill Sour Cream
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
This elegant salmon can be served with vodka, white wine, or, of course, champagne. To achieve perfectly thin slices, it's essential to have a well-sharpened chef's knife on hand.
Ingredients
- Smoked haddock fillet - 2 lbs
- Shallot - 2 heads
- Sugar - 1.9 oz
- Dill - 4.2 oz
- Meyer Lemon Juice - to taste
- Citrus Zest Mix - 3 spoons
- 20% Sour Cream - 8.8 oz
- Olive Oil - 5 fl oz
- Champagne Vinegar - 1 tablespoon
- Buckwheat Groats - 1 tablespoon
- Vanilla Pod - ½ pieces
- Salt - 1.9 oz
- Ground Black Pepper - to taste
- Pasilla Pepper - 2 spoons
Step by Step guide
Step 1
Sprinkle a piece of good fresh fillet (salmon, trout, or any fish you prefer) with a mixture of salt and sugar (50 g each), chopped dill (100 g), two teaspoons of lemon zest, and ground black pepper. Wrap it in plastic wrap and refrigerate for three hours to allow the fish to marinate.
Step 2
Remove the fish from the refrigerator and the wrap, then rinse the fillet under cold water to wash away any excess salt and other marinade ingredients.
Step 3
Place a sauté pan with olive oil over low heat, add the chopped shallot, finely sliced half a vanilla bean, vinegar, honey, a pinch of salt, a teaspoon of sugar, and pink pepper.
Step 4
Simmer for 2–3 minutes to allow the ingredients to exchange flavors and aromas, creating a harmonious blend. For a fresh touch, you can season the finished sauce with lemon juice.
Step 5
Mix the sour cream with the remaining dill and lemon zest. Season with salt and pepper.
Step 6
Spread a thin layer of sour cream sauce on the plate, slice the salmon into the thinnest pieces, and arrange them on top of the sauce like carpaccio. Drizzle with a vanilla-butter sauce and serve with salad leaves.
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