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Salmon roe and horseradish butter sauce
This butter sauce is light due to the use of dashi. The salmon roe and algae powder add a nice salty flavour. This recipe uses a yellow algae powder.
By choosing wild salmon roe from Alaska, you make a sustainable and flavourful choice. This salmon roe is rich in omega-3 fatty acids and can be used in many ways in the kitchen, as this component shows.
Allergens & dietary requirements
100 g onion, finely diced
2 cloves garlic
30 g butter
250 g white wine
500 g dashi
300 g whipping cream
150 g butter
10 g algae powder
200 g salmon roe
as needed salmon roe
as needed salt and pepper
Sweat the onion, garlic, and butter in a covered pan.
Deglaze with the white wine and boil down.
Then add the dashi and boil down to half.
Add the whipping cream and bring to the boil.
Pass through a fine sieve.
Place in a thermoblender to emulsify the butter through the mixture.
Now add the 200g salmon roe and algae powder and blend for 1 minute.
Pass through a fine sieve and season with salt and pepper.
Warm the sauce gently, stirring frequently.
Use a hand blender to slightly froth the sauce.
Finish by stirring in some salmon roe and serve immediately.
Delicious with components of halibut, salsify and saffron.
Pairs well with scallops, hazelnut, and Jerusalem artichoke.
Perfect with sea bass, dill, and groats.
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