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SWISS LACHS recipe with caper-lime vinaigrette and roasted chicory
A tasty dish for four people by Andras Altorfer with salmon as the main ingredient
Ingredients for four people
- 600g filet with skin
- 1 tablespoon olive oil
- 1 tbsp frying butter
- Salt and pepper from the mill
Capers and lime vinaigrette
- 1 tbsp capers
- 1 tbsp Aceto Balsamico white
- 2 tbsp vegetable stock
- 3 tbsp olive oil
- 1 tbsp lime oil
- 1 tbsp coarse-grained mustard
- 1 pinch of sugar
- ½ lime
- 1/2 zest and juice
- bunch chervil chopped
- Salt and pepper from the mill
Vegetables
- 2 chicory
- 20 g butter
- 1 tbsp icing sugar
- 1 tbsp honey, liquid
- 1 dl white wine
- Salt and pepper from the mill
The preparing
Portion the fillet into 12 slices of 50g each. Season the fillet slices with salt and pepper. Mix all the ingredients of the vinaigrette and season. Halve or quarter the chicory.
The preparation
VEGETABLES: Heat the butter and sauté the chicory. Dust with icing sugar. Add honey and deglaze with white wine.
Season with salt and pepper. Keep warm in the oven at 80 degrees.
Fry the fillet slices in olive oil and butter, first the skin side, then the flesh side. Fry. Total frying time 4 minutes. The fillet slices should still be glazed on the inside.
Arrange the chicory on a plate and add the fillets. Pour the vinaigrette on top. Serve.
