Pull out any remaining bones from the salmon fillet. Cut the fillet into strips 3 to 4 cm wide. Season with juice of one lemon, salt and pepper, roast in hot clarified butter for 1 min. on each side on 2 or automatic cooking zone 9-10.
Rinse and pluck the parsley, dry well and chop in a universal chopper and stir through with the almond kernels, lemon zest and olive oil. Place the salmon in a gratin dish greased with olive oil and spread the almond mixture evenly on top. Bake in the oven.
Circuit: 200 to 220 °C , 2nd slide bar v. U.
170 to 190 °C , convection oven 10-15 min.
In the meantime, cream the butter, fold in the mustard.
Add white wine, whipped cream and drained capers. Season with salt, pepper and 1 pinch of sugar. Serve the sauce with the salmon. Serve with roasted potatoes and Vogerlsalat.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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