Salmon Fillet with Saffron Butter

Ingredients

• 5 shallots
• 3 sprigs tarragon
• 3 sprigs parsley
• 3 sprigs dill
• 1 Organic lemon
• 0.1 g saffron strands (1 sachet)
• 50 g yogurt butter (room temperature)
• Salt
• Pepper
• 600 g salmon fillet (skinless; 4 fillets)
• 2 tsp Olive oil
• 80 ml classic vegetable broth

Instructions

1. 1.

   Peel shallots and slice into thin rings. Wash tarragon, parsley, and dill. Shake dry, pluck leaves or stems and chop.

2. 2.

   Wash lemon hot, dry rub, grate half the zest finely. Halve lemon and juice, measure 2 tbsp of juice.

3. 3.

   Crush saffron with fingers (wear gloves if desired). Mix with lemon juice, zest, and butter in a small bowl; season with salt and pepper. Chill briefly until firm.

4. 4.

   Rinse salmon fillets, pat dry, season with salt and pepper.

5. 5.

   Cut four pieces of aluminum foil each 30x30 cm with kitchen scissors and place side by side on a baking sheet. Brush each piece with 1/2 tsp olive oil.

6. 6.

   Place shallots, herbs, and one salmon fillet in the center of each foil square. Divide saffron butter into small pieces, distribute over fillets, and fold up the foil edges.

7. 7.

   Add 1/4 of vegetable broth to each packet and seal tightly. Bake in preheated oven at 200°C (convection: 180°C, gas: level 3) for 12-15 minutes. Carefully open packets and serve.