Fresh Salmon With Caviar Ossetra

Fresh Salmon With Caviar Ossetra

Ingredients

·         10 salmon fillets

·         2 kg Baby potatoes, boiled and cut into quarters

·         50 gr. fresh kritamo leaves

·         50 gr. fresh coriander leaves

·         50 gr. ossetra caviar

·         50 gr. Brick

·         Proportionate amount of Phase Liquid Margarine with butter aroma

·         Phase Deep Frying

·         Proportional Salt

For The Sauce

·         500 ml Phase liquid margarine with butter aroma

·         6 Large egg yolks

·         A small amount of white vinegar

·         A small amount of ice water or ice juice from sanguine

·         A small amount of salt

·         Grate 3 medium unripe oranges

 

To prepare the Maltese sauce, make a sabayon, beating the yolks, vinegar, ice water (or ice juice from the sanguine) and salt into a bain-marie. Alternatively, we can use a thermomix and make the sabayon at 40 ° for 5 minutes.

Once the sabayon mixture is fluffy, remove from the hot temperature. Gradually add and beat the mixture with the liquid margarine Phase with butter aroma so that it does not separate and cut.

When the base of the sauce is ready, add the zest from the oranges to give the sauce an aromatic and creamy texture.

Prepare the Baby potatoes by boiling them in salted water. Once they boil, cut them into quarters and glaze them with Phase liquid margarine with butter aroma.

Heat some pans well and add some of the Phase deep frying.

Season with salt and place the salmon fillets on the side of their skin. Cook them until they acquire a crisp texture.

After they get colored, turn them on the other side and sauté for another 5 minutes.

To serve, place the salmon on top of the potatoes and garnish with the kritamo and coriander leaves.

Finally, place the pearl ossetra caviar on top of the crispy salmon skin and pour the Maltese sauce around the potatoes.

Bon Appetit