Alpine Salmon Poached in Herb Oil on Jerusalem Artichoke Puree with Fèven
Heat the oil with the spices and herbs to approx. 75°C, poach the fish pieces in it for between 6-10 minutes depending on their size, remove and peel off the skin. For the Jerusalem artichoke puree, peel them, cut them into pieces and cook them with whipping cream and butter until soft. Blend and season … Read more