Salmon Escalope with Apple Sauce

Dry salmon cutlets with household paper and brush with the raspberry vinegar.

Bring the fish stock to the boil, season the salmon cutlets with salt and pepper, pour in and poach for about 10 min, as quietly pull, do not make.

Peel the shallots and apple, finely dice and fry in a good half of the butter until translucent. If preparing for four people, remove a tbsp of this mixture and set aside.

Lift the fish out of the stock and keep warm.

Now boil the stock by half, then stir it into the shallot-apple mixture with the apple jelly. Season this sauce with pepper, juice of one lemon, salt and coriander and swirl in the remaining butter next to the kitchen stove.

Arrange the salmon cutlets on hot plates and cover with the sauce.

Serve with a leaf salad and a mixture of wild and white long grain rice.

Apple slices are served.

Herbert Schmitt

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