Alpine Salmon Fillet with Marjoram Shallots

For the alpine salmon fillet with marjoram shallots, heat the sugar with the garlic crushed in the peel in a small saucepan and caramelize slightly. Pour in olive oil, add peeled shallots and sauté until translucent. Deglaze with port wine, Beerenauslese and vinegar. Add bay leaf and caraway seeds and let liquid boil down completely.

Add stock, season with salt, pepper and nutmeg and reduce by half until shallots are firm to the bite. Remove bay leaf. Stir in cold butter to bind the shallots and keep warm.

Fillet the alpine salmon with marjoram shallots, carefully remove the bones and divide into four portions or have them prepared right away at the fishmonger.

Season the flesh side with salt and coriander.Sear the fish fillets in a coated pan in plenty of olive oil on the skin side only.On the edge of the stove or over the lowest heat, allow to draw until the fillet appears translucent, but is not yet cooked all the way through. Heat pan vigorously again briefly, basting fillets repeatedly with cooking residue.

Lift fillets from pan and drain on paper towels.

Place the marjoram shallots in warmed deep plates, arrange the Alpine salmon with the skin side up and sprinkle with fresh marjoram.

Preparation Tip:

For variety, the marjoram shallots can also be cooked with 50 ml of beetroot juice, which gives them an interesting color.

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