JRE | Salmon with lemon, tarragon, fennel & harissa

JRE | Salmon with lemon, tarragon, fennel & harissa

jre.eu

Our German top chef Felix Dietz from restaurant Rive shares one of his favourite recipes with us.

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Ingredients

  • ly grated zest
  • 1 Orange – freshly grated zest
  • 1 Grapefruit – freshly grated zest
  • 16 Lemon
  • 40 ml Water
  • 20 g Powdered sugar
  • 180 ml High-quality olive oil
  • Salt
  • Tarragon oil
  • 100 ml Grapeseed oil
  • 50 g Fresh tarragon
  • 14 Fennel
  • Piment d'Espelette
  • 50 ml Milk
  • 150 ml Grapeseed oil
  • 40 g Harissa

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