2025 Rosé, Qualitätswein Rosé

Ingredients

• 400 gSalmon fillet (with skin)
• 125 gFresh raspberries
• 2 tbspRaspberry vinegar
• 1 tspHoney
• 4 tbspOlive oil
• 100 gWild herb salad mix
• 1 pinchSalt
• 1 pinchBlack pepper
• 20 gPine nuts

Preparation

1. 1Gently wash and pat the raspberries dry. Crush about half of the berries with a fork.
2. 2For the vinaigrette, whisk together the crushed raspberries with the raspberry vinegar, honey, and 3 tbsp of olive oil. Season to taste with salt and pepper.
3. 3Wash the wild herb salad, spin dry, and arrange on two plates.
4. 4Toast the pine nuts in a dry pan until golden brown and set aside.
5. 5Wash the salmon fillet, pat dry, and season the skin side with salt.
6. 6Heat the remaining olive oil in a pan. Sear the salmon on the skin side first for about 4-5 minutes until crispy.
7. 7Turn the fish and cook for another 2-3 minutes until finished, ensuring the center remains slightly translucent.
8. 8Arrange the salmon on the bed of salad, drizzle with the vinaigrette, and garnish with the remaining whole raspberries and the pine nuts.