Salm in Riesling

Cut salmon into 1 piece per unit. Sauté shallots in butter until translucent. Add salmon and pour in rice wine. Cook salmon fillets in oven at 180 °C for about 4 min (depending on size!).

Then pour off the Riesling stock and garnish the salmon with blanched vegetable strips and keep warm.

For the sauce, mix the Riesling stock with fish stock, boil and reduce to a quarter. Add vermouth and double cream.

Continue cooking, strain and season. Mix in butter and refine with sparkling wine.

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