Salmon fillet with herb-crab cap

Name: Salmon fillet with herb-crab cap
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg Salmon fillet without skin; 1 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g Butter or margarine; 100 g North Sea crab meat; 1 collar Dill; 1/2 bunch Chervil; 7-10 Tbsp Lemon slices and herbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 kg Salmon fillet without skin
1 Lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g Butter or margarine
100 g North Sea crab meat
1 collar Dill
1/2 bunch Chervil
7-10 Tbsp Lemon slices and herbs

Directions

1
Rinse salmon cold and dab dry. Cut into approx. 5 cm wide slices. Wash lemon thoroughly. Peel the peel with a julienne sharpener or peel the lemon very thinly and cut into fine strips. Squeeze the lemon.
2
Drizzle the lemon juice over the fish. Season with salt and pepper and fry in hot fat all around for about 10 minutes. Rinse crabs cold and drain. Wash the herbs, dab dry and chop. Mix prawns, herbs and lemon peel. Season with salt and pepper. Arrange fish fillets on plates. Spread herb crabs on top. Garnish with fresh herbs and lemon slices.
3
Mix prawns, herbs and lemon peel. Season with salt and pepper. Arrange fish fillets on plates. Spread herb crabs on top. Garnish with fresh herbs and lemon slices. Serve with a white wine cream sauce and rice
4
Glass plate: Olbernhauer glass