Salmon in turmeric and tarragon sauce

Fish stock

1. Cut the cold rinsed and cleaned carcasses into large pieces and place in a large pan.
2. Roughly chop the cleaned leek and add to the carcasses in the pan.
3. Roughly chop the cleaned celery and add to the pan.
4. Cut the unpeeled onion into quarters and add to the pan.
5. Press the unpeeled garlic with a knife and add to the pot.
6. Pour the white wine and approx. 1/2 l cold water over the carcasses and vegetables in the pan.
7. Season the fish stock with the juniper berries, cloves, salt and pepper.
8. Bring the fish stock to the boil and add the vermouth.
9. Allow the fish stock to simmer gently for approx. 20 minutes.
10. Skim off any foam and clouding from time to time.
11. Strain the fish stock through a sieve into a clean pan.

Turmeric and tarragon sauce

1. Peel and finely dice the onion.
2. Melt the butter in a small pan.
3. Sweat the onions in the butter until they are translucent.
4. Add the turmeric, cream and approx. 1/8 l of the fish stock to the glazed onions.
5. Simmer the sauce for approx. 10 minutes until the sauce has a creamy consistency.
6. Grate and squeeze the lemon.
7. Season the sauce with the lemon zest and juice, tarragon, salt and white pepper and leave to infuse over a low heat for approx. 5 minutes until the flavors have developed.

Oven-cooked salmon

1. Cut the cold rinsed and dry salmon into portion-sized pieces and place in an oven dish.
2. Season the salmon pieces with salt, white pepper and lemon juice.
3. Cook the salmon pieces in the oven at 180°C for approx. 8 minutes until they are translucent.