Salmon Carpaccio with Warm Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the salmon
- 600 grams fresh Salmon (skinless)
- 1 Tbsp salt
- 2 Tbsps sugar
- white peppers (freshly ground)
- 5 Tbsps chopped Dill
- For the sauce
- 1 shallot
- 2 Tomatoes
- 200 milliliters dry white wine
- 200 milliliters Whipped cream
- 1 Tbsp Dijon mustard
- salt
- white peppers (freshly ground)
- 100 grams butter (in small pieces)
- 2 Tbsps freshly chopped Fresh herbs (such as basil, chervil, parsley)
- For the garnish
- 2 Tbsps freshly grated Horseradish
- chopped Dill (for garnish)
Preparation steps
Mix salt, sugar and plenty of white pepper in a bowl. Rub salmon fillet with sugar mixture and sprinkle with dill. Cover and let rest in the refrigerator overnight. During the resting time, turn over salmon several times.
For the sauce, peel shallot and chop finely. Rinse tomatoes, blanch briefly, drain, rinse with cold water, peel, halve, remove seeds and cut into small cubes. Add shallots and wine to a saucepan, bring to a boil and simmer over medium heat until liquids are reduced to about 2/3. Add cream, mix, simmer until liquids are reduced by half and season with mustard, salt and white pepper. Add butter to the saucepan and mix until melted. Finally, add diced tomatoes and herbs and stir.
Cut salmon into thin slices, arrange on a plate and drizzle with warm wine sauce. Serve garnished with horseradish and dill.
