Ginger Carrot Soup with Peppered Salmon

Peel and chop the carrots, onions and ginger. Melt the butter in a saucepan, add the carrots, onions and ginger,  sprinkle with the sugar and 1 teaspoon salt and saute until tender. Deglaze with the port wine, add the broth and simmer until the carrots are tender, about 20 minutes.

Pour 200 grams (approximately 7 ounces) of cream and 100 ml (approximately 3 1/2 ounces) of milk into the pan and bring to a boil. Working in batches if necessary puree the soup with the pickled ginger in a blender and strain through a fine-meshed sieve. Season with salt and pepper and keep warm.

Cut the salmon into very thin, long slices and roll them up to resemble 4 small roses. Sprinkle with pink and black pepper. Heat the oil in a pan and saute the salmon, seasoned side down over high heat until just cooked through.

In a mixing bowl, whip the remaining cream until stiff peaks form and just before serving, fold it into the soup.