honest-catch-genusswelt-lachsfilet-in-veloute-mit-kaviar.jpg

Salmon fillet in velouté with salmon caviar

45 minutes

Mittel

4 people

Do you want to impress your guests with a real gourmet experience? Then this recipe is just right for you! With tender, perfectly fried salmon fillets, a velvety velouté sauce and the exquisite Yarra Valley salmon caviar will help you create a delicious masterpiece in just 45 minutes. Ready for your culinary adventure? Let's get started!

Ingredients

  • 4x125 g salmon fillets, land-based
  • 400ml fish stock
  • 2x 30 g Yarra Valley Premium Salmon Caviar
  • 2 tablespoons extra virgin olive oil
  • 2 finely chopped shallots
  • 1 garlic clove finely chopped
  • 150 ml white wine
  • 40 g butter
  • 40 g flour
  • zest of a quarter of an organic lemon
  • salt and pepper
honest-catch-profilbild-sk.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Preparation of the Velouté sauce

  1. Heat the butter in a saucepan and sauté the finely chopped shallots and garlic over a medium heat until translucent.
  2. Add the flour and stir to make a roux.
  3. Slowly stir the white wine and fish stock into the roux using a whisk to avoid lumps.
  4. Let the mixture cook for at least 10 minutes, stirring constantly, until it thickens. Add a little water if the sauce thickens too much.
  5. Season with salt, pepper and the zest of the organic lemon and keep warm.

Preparation of the salmon fillets

  1. Rinse the salmon fillets under cold water, pat dry and season lightly with salt.
  2. Heat the olive oil in a large pan. Fry the salmon fillets on the skin side over medium to high heat for about 3-4 minutes until the skin is crispy.
  3. Carefully turn the fillets over and fry for another 2-3 minutes until they are still slightly translucent on the inside.

Serving

Divide the velouté sauce between four preheated plates. Place a salmon fillet on each plate. Spread the salmon caviar generously over the salmon fillets and the velouté sauce and serve.

Tip: You can also use other varieties of Yarra Valley Premium Salmon Caviar, such as smoked caviar, to add an additional dimension of flavour to your dish.

honest-catch-profilbild-sk.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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