Asian Scented Pickled Salmon

Japanese wasabi sauce goes well with the exotic salmon. Wasabi is the green, spicy Japanese horseradish, which is a must there with raw fish. You buy it as a green powder in Asian stores. For the salmon, ask the fishmonger to give you a table spit that has no Y-bones – but let him keep the skin on – otherwise, of course, he may fillet the piece of fish.

Do not skin the salmon, but debone it accurately, rubbing the flesh side with sake. Combine salt, sugar and the finely ground herb mixture in a mortar and rub the fish all over with it.

Cover the flesh side with thin slices of orange and lemon. Wrap the fish tightly in plastic wrap, also wrap in a freezer bag and place in a glass or porcelain container in the refrigerator for two to three days to marinate. While doing this, repeatedly turn the package to the other side so that the fish can bathe in the liquid that forms in the meantime.

To serve, remove, rinse carefully and pat thoroughly. Then cut the fish vertically into narrow slices and arrange on a platter.

For the sauce, beat the egg yolks with the remaining ingredients, only when the sauce is creamy, thin it with a little tea or sake to the desired consistency and season well.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything

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