Gaggenau appliance:  Combi steam oven

Settings: 180°C full surface grill level 2 + humidity

Cooking time: 10 - 12 minutes depending on fish size

Preparation time: 20 minutes

Ingredients for: 8 servings

8 salmon fillets, skin removed
Sea salt and ground black pepper

Crust

50g unsalted butter
100g fresh white breadcrumbs
2 tbsp fresh tarragon, chopped

Red pepper sauce
1 tbsp oil
2 red peppers, deseeded and finely
chopped
2 tbsp white wine vinegar
170ml double cream
175g unsalted butter
2 tbsp chopped chives

Preparation:
Line the solid tray with baking parchment and place the fish on top, season well.

Make the crust by melting the butter in a small pan, add...

Read More