Fennel and Orange Salad with Steamed Salmon and Saffron Sauce

For the fennel and orange salad with steamed salmon and saffron sauce, salt the wild salmon fillets on both sides, sprinkle with lemon juice and olive oil.

Place in an unperforated steamer dish and add the pressed garlic cloves. Cook in the steamer atGaren Fisch 85 °C for 8 minutes.

Use the resulting stock for the sauce. Cut fennel into fine strips, season with lemon juice and salt. Steam in a perforated DG dish at 100 °C for about 4 minutes.

Peel oranges with a fine knife and cut out the fillets (reserving the juice). Mix into the still-warm fennel strips, marinate with orange juice and 1 tablespoon olive oil.

Arrange the vegetables on plates, place the wild salmon fillets on top, pour the saffron sauce around them and decorate with a few green coriander leaves (sprinkle with black sesame seeds if desired).

Reduce the fish stock with Noilly Prat and cream, add saffron and the spices. Stir in the cold butter well with a hand blender, you want it to have a creamy consistency.

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