Salmon with hazelnut butter served with crayfish, wild pickles and fennel


For 4 people


Crayfish brine

  • 200 g brown beer
  • 200 g water
  • Small bouquet dill flower
  • 20 g salt
  • 10 g sugar
  • 8 crayfish tails


Creamy vinaigrette

  • 6 T fish stock
  • 3 T vinegar
  • 200 g good olive oil



  • 200 g water
  • 100 g white wine vinegar
  • 50 g salt
  • “Crown” dill (the dill flower)
  • Cress siliques
  • Fresh elderberries



  • 2 small tender fennel bulbs
  • 1 T fennel seeds
  • Salt
  • Salmon
  • 240 g salmon
  • 50 g butter
  • 200 g clarified butter


Fried bread

  • Neutral oil
  • 100 g rye bread
  • 1 T flax seeds
  • 1 T sesame seeds
  • 2 T sunflower seeds


Start with the brine. Quickly boil all the ingredients, and leave to cool to 70°C before adding the crayfish tails. Leave to cool again. Peel the crayfish.


To make the vinaigrette, blend the fish stock with the vinegar, then add the oil gradually, while continuing to blend to a creamy consistency.


For the pickles, blend the water, vinegar and salt, and leave the dill, cress siliques and elderberries to marinate in it for 24 hours.


Slice the fennel into thin strips (keep the leafy part for the plate decoration). Blanch quickly with the salt and fennel seeds, but keep its crunchy texture.

Trim the salmon, and cut four pieces one centimetre thick (for pieces of around 60 g per person). Salt and cook at 50°C in the 50 g of butter to a core temperature of 36°C.


Mix the flax, sesame and sunflower seeds well with the rye bread. Fry the mixture in the oil.


Place the lukewarm salmon on the plate, place two crayfish tails on top, also lukewarm. The clarified butter, pickles and fried bread are added hot. Use the creamy vinaigrette to decorate the edges.

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