Smoked Salmon and Caviar with Champagne Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 197 kcal | (9 %) | ||
| Protein | 17.2 g | (18 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Frisée
- 2 scallions
- 1 Tbsp butter
- 3 sprigs Tarragon
- 500 milliliters fish stock
- salt
- white freshly ground pepper
- 150 milliliters Champagne
- 100 milliliters cream
- 1 pinch sugar
- 1 egg yolk
- 4 thin, oblong slices of smoked Wild salmon
- 50 grams Caviar
Preparation steps
1.
Rinse and spin dry the lettuce. Rinse the scallions and cut into small pieces. Heat the butter in a saucepan and saute the scallions in it. Rinse the tarragon and add to the pan. Deglaze with the broth and reduce to 1/4 the liquid. Season with salt and pepper. Pour through a sieve.
2.
Bring to a boil and slowly add the champagne and cream, stirring constantly with a whisk. Season with salt, pepper and sugar. Remove the sauce from the heat and add the egg yolk while whisking. Arrange the salmon slices onto four plates, spread the caviar on the salmon and add the sauce over the caviar. Serve with the lettuce on the side.
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