Salmon Fillet in Champagne Sauce

Cook the long-grain rice according to package directions. In the meantime, bring 100 ml champagne and 100 ml whipping cream to a boil and reduce by half.

Season with salt. Set aside.

Place 400 ml Riesling and 1 tsp dill in a saucepan. Cut the defrosted salmon into strips and season with salt and a little pepper. Heat the Riesling and add the salmon with 1 dash of Citrovin. The fish should be completely covered. Cook gently below the boiling point over medium heat for 5 to 6 min.

In a non-stick frying pan, saute the long-grain rice with the butter (save some for greasing the cups) and season. Grease 4 coffee cups with butter, press the hot long grain rice into the cups and invert 1 cup onto 1 plate.

Drain the crab and then heat in the champagne sauce, but do not make. Add 50 ml of champagne. Arrange the salmon next to the long grain rice and pour the crab sauce over it. Garnish with dill.

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