Martin Rehmann is the owner and top chef of the restaurant “Rehmann Landgasthof Karner” in Prien am Chiemsee.
“Caviar used to be a rarely seen product in my kitchen until I tried Royal Caviar. I really appreciate the iodiness, the slight saltiness and the melting of this product.”
Top chef Martin Rehmann
TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber
Tomato vinaigrette:
In a saucepan, sauté the onions and garlic in a little rapeseed oil until translucent. Sprinkle with sugar and let it caramelise slightly. Deglaze with champagne vinegar and white wine and let it boil down for 5 minutes. Then add the tomato essence and stir in the grated potato. Add the spices and reduce gently until it thickens. Strain through a fine sieve, chill, and season with pepper, salt, Piment de Esplette and rapeseed oil.
Salmon:
Cut the filleted salmon into 4 equal pieces and place them on a buttered plate, cover with cling film and cook in a preheated oven at 100 °C for about 10 minutes until translucent.
Leek vegetables:
Clean the spring leeks and cut them into diagonal pieces. Melt some butter in a sauté pan and sweat the leeks for a few minutes. Season with salt, pepper, and sugar and pour in the vegetable stock. Reduce the stock and serve the softly cooked leeks.
Lemon cream:
Season the Crème de Bresse with lemon juice, salt, pepper, allspice, and lemon zest. If it is too liquid, let it hang out in a cloth.
Serving:
Place the leeks in the centre of the plate, season the salmon with a little salt and pepper and place on top of the leeks. Mix the vinaigrette with freshly chopped chives and dill and spread on the plate. Place 2 dollops of lemon cream and 1 dollop of Royal Caviar.
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