Salmon fillet with warm cranberry mustard vinaigrette

169 0

30 Minutes

1.: Rinse the salmon fillet, pat dry, cut into 4 portions and season the fish with salt and pepper. Heat a good tablespoon of oil in a non-stick pan, add the rosemary sprig and orange peel to the pan and fry the salmon on both sides.
2.: Place the salmon fillets on a baking sheet lined with baking paper. Keep warm in a preheated oven at 80 degrees (convection: 60 degrees, gas: level 1).
3.: Pour the fish stock into the pan and bring to the boil. Peel and dice shallot and sauté in fish stock until translucent. Put the fish stock through a sieve into a bowl. Stir in mustard, vinegar and the remaining oil. Season to taste with salt and pepper.
4.: Stir in the cranberries.
5.: Rinse off the Thai asparagus and cut off the ends. Cook in salted water for 4-5 minutes. Serve the asparagus with the fried salmon fillets and the lukewarm vinaigrette. Serve sprinkled with cress.
6.: Serve baguette as a starter, you can also serve rice as a main course.