Sauté the shallots in 10 g of butter. Add vermouth, lime juice, fish stock and grated lime zest and cook. Season with salt and cayenne pepper, blend with butter and whipped cream.
Arrange salmon slices on hot buttered plates, season and coat with sauce. Bake the plates in the oven at very high top heat.
Drink tip: A Grüner Veltiner from the Wachau/Austria goes well with this.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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