Ingredients

How to prepare it

  1. Cut the salmon into thin slices.
  2. Place the slices on a metal baking tray.
  3. Drizzle with raspberry vinegar, olive oil, pink peppercorns, and fleur de sel, and heat in the oven at 50°C for 6-8 minutes.
  4. Make sure that the salmon is cooked but still rare.
  5. Briefly heat the asparagus in the cooking water and cut into pieces.
  6. Divide over the plates and finish with the salmon and lettuce of your choice, e.g. rocket salad

Look for the preparation of the asparagus to the recipe.


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