Salmon with Sauce Verte

Halve salmon head, quarter onions, peel lemon and cut into slices, cut parchment paper into 50cm long strips.

Prepare fish broth from 1l onion, salmon head, water, lemon, spices, boil for half an hour, pour through.

Put the salmon slices on parchment strips into the fish broth, let them steep for 5-6 minutes, take them out.

With a sharp kitchen knife peel off the skin, divide the fish flesh along the middle bone, remove all bones.

Stir mayo with juice of one lemon, sanf with green pepper and chopped herbs, then fold in whipped cream.

Let the salmon cool, garnish with crab, caviar and dill to taste before serving, offer the sauce verte separately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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