Scottish Salmon with Beurre Rouge – Otto Koch

Two thirds of the shallots in the butter (1) briefly, colorless, sweat, extinguish with the red wine and cook everything together by 2/3.

In a frying pan with the butter (2) sauté the remaining shallots colorless, add the zucchini, season with salt and pepper and cook for a few minutes.

In the meantime, season the salmon fillets with salt and pepper and fry them in a frying pan at low temperature with the butter (3) on both sides, so that the fillets are still almost raw in the middle.

Remove from heat and cook for a few minutes in the remaining heat of the frying pan.

Add port wine to the thickened sauce form, season with salt and pepper. Immediately before serving, fold in the cold butter flakes with a whisk and assemble the sauce with them.

To serve, shape the zucchini into the center of the plate, place the salmon on top and pour the beurre rouge around it.

Our tip: Use high-quality red wine for a particularly fine taste!

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