Seasonal recipes
Salmon and turbot filet carpaccio with caviar
and sour cream.

Ingredients for 6 people

250 g fresh salmon filet, 250 turbot filet, 1 dl peanut oil, 1 lemon, mâche (lambs lettuce) leaves, fleur de sel, assorted sprouts, crème fraîche, caviar.

Cut salmon into approximately 5 mm strips and cut thick slices from the turbot filet. Lay the salmon onto a sheet of plastic film. Lay the turbot on top of the salmon and roll it whilst holding it tight. Set aside in cold storage for 5 to 6 hours. Remove the plastic film and cut the roll into thin slices and place on a plate. Garnish the centre of each slice with a few sprouts and mâche leaves. Dust with fleur de sel, a drop of oil and a few drops of lemon juice. Garnish each slice with a spoonful of caviar, a dab of crème fraîche and a few drops of lemon juice.

Print the recipe