Salmon with Heart-Paprika

Ingredients

• 1 red bell pepper
• 1 Yellow Bell Pepper
• 1 green bell pepper
• 4 salmon fillets (150 g each, ready to cook, skin removed)
• 4 tbsp Lemon juice
• 200 g celery
• Salt
• 2 tbsp vinegar
• 1 tbsp sugar
• pepper (ground)
• 2 tbsp Vegetable oil
• 40 g Butter
• 50 ml vegetable stock
• 100 ml fish stock
• 50 ml Heavy Cream (at least 30% fat)
• dill (for garnish)

Instructions

1. 1.

   Clean, wash the bell peppers and use a small heart-shaped cutter (about 3 cm) to cut hearts for garnish. Rinse the salmon fillets, pat dry, drizzle with 2 tbsp lemon juice and let rest for 10 minutes.

2. 2.

   Peel the celery and slice into fine strips or grate. Blanch the celery strips in plenty of salted water with vinegar and 1 tbsp sugar until al dente, then drain, shock in cold water and set aside.

3. 3.

   Pat the salmon dry, season with salt and pepper. Heat oil in a pan, add 20 g butter to foam, then brown the fillets on both sides. In another pan, sauté the celery strips in a little butter and vegetable stock, warm and season.

4. 4.

   Plate the salmon over the celery, deglaze the pan with remaining lemon juice, fish stock and cream, taste, whisk into a sauce and pour over the fillets. Garnish with paprika hearts and dill before serving.