Salmon cutlet with fine lemon sauce

Ingredients

• 500 g fish stock
• vegetable mirepoix
• 1 onion
• 6 peppercorns
• 1 bunch dill
• water
• 4 salmon cutlets (200g each)
• 1-2 lemons
• 150 g crème fraîche
• 1 small head radicchio
• 10 g butter
• salt and pepper from grinder
• 1 pinch sugar

Instructions

1. 1.

   Add fish scraps, cleaned and chopped vegetable mirepoix, quartered onion, peppercorns, and dill stems to water and simmer for 20‑30 minutes. Strain through a sieve into a shallow wide pot and bring to a boil.

2. 2.

   Place the salmon cutlets in the stock and cook over low heat for 12‑15 minutes until done. Remove the cutlets and keep warm. Reduce the broth to one third over high heat.

3. 3.

   Squeeze the lemons, whisk in crème fraîche, and thicken until creamy. Clean and slice radicchio into fine strips; quickly sauté in hot butter. Season the sauce with lemon juice, salt, pepper, and sugar. Plate everything together. Serve with rice or boiled potatoes.