Salmon wrapped in bacon with braised red cabbage, red apple puree and Port syrup | Yiannis Lucacos

Ingredients

• 4 pieces salmon fillet with bacon
• 240 gr. red cabbage
• 80 gr. apple puree
• 40 gr. potato chips
• 40 gr. Port syrup
• 20 gr. hazelnut crumble
• 1 gr. chive oil
• 800 gr. (4 pieces) salmon fillet
• 180 gr. salmon mousse
• 180 gr. bacon, cut into thin slices
• 50 gr. olive oil
• 200 gr. salmon fillet
• 20 gr. egg whites
• 10 gr. chives, finely chopped
• 60 gr. cream
• 6 gr. lemon zest
• Salt
• 20 gr. olive oil
• 45 gr. onion, cut into slices
• 150 gr. red cabbage, cut into slices
• 30 gr. fennel, cut into thin slices
• 25 gr. green apples, cut into small dice
• 15 gr. cider vinegar
• 15 gr. currants
• 150 gr. chicken stock
• 15 gr. butter
• 450 gr. green apples, cut into cubes
• 5 gr. sugar
• 2 gr. cider vinegar
• 250 gr. Port
• 5 gr. fennel seeds
• 40 gr. red wine vinegar
• 100 gr. roasted hazelnuts
• 30 gr. croutons
• 3 gr. crispy garlic
• CABBAGE
• FENNEL
• RAISIN