Our German top chef Felix Dietz from restaurant Rive shares one of his favourite recipes with us. In this exclusive recipe, he shows you how to cook delicious salmon with lemon, tarragon, fennel, and harissa. Follow these easy steps to recreate this recipe at home and amaze your dinner guests.
First, mix the salt and sugar with the different types of grated zest. Sprinkle the mixture over the salmon filets and wrap them very tight in cling film to give them a round shape. Next, place these salmon rolls in the fridge for 2,5 hours. Before serving, slice the salmon in pieces about 1 cm thick.
|600 g||Salmon filet (fresh)|
|10 g||Kosher salt|
|1||Lemon – freshly grated zest|
|1||Lime – freshly grated zest|
|1||Orange – freshly grated zest|
|1||Grapefruit – freshly grated zest|
Cut the lemons in half and bake them in a pan with baking paper in between, on medium-high heat. After about 5 minutes, flip the lemons over to the other side. Take them out of the pan when they are a nice brown colour. Let them cool off for a few minutes before squeezing the lemon juice, so you won’t hurt your fingers. After squeezing them, strain the juice through a fine sieve. Mix in the remaining ingredients by using a hand blender. Finish the sauce by seasoning it with a bit of salt.
|20 g||Powdered sugar|
|180 ml||High-quality olive oil|
Place the grapeseed oil in a high bowl and mix in the tarragon by using a hand blender. Set aside for about 15 minutes, then strain it through a fine sieve.
|100 ml||Grapeseed oil|
|50 g||Fresh tarragon|
Cut the fennels in half. Bake them on both sides evenly using a grill pan. After grilling, wrap the fennel pieces in aluminum foil and let them rest for 10 minutes. After that, cut the fennel into small cubes, season with salt, Piment d'Espelette, and a few drops of the lemon sauce.
Place the cold milk in a high container. Use a hand blender to slowly mix in the oil. Once you have a smooth creamy texture like mayonnaise, mix in the harissa herbs.
|150 ml||Grapeseed oil|
It’s time to serve your dish! Place the salmon and fennel on a plate and cover with a drizzle of the lemon sauce, tarragon oil and harissa cream.