Tsar Salmon Fillet with Vinegar Root Vegetables and Caviar

For the tsar salmon fillet, first blend the tomatoes, drain overnight in an etamin (or fine kitchen towel) (so that the juice runs clear) and collect the juice.

Cut the salmon into 12 thin tranches. Using a peeler, cut peeled carrot and turnip into fine oblong strips. Cut fennel bulb into fine strips, shallots into fine rings, finely slice cabbage.

Boil clear tomato juice with all spices and season to taste with sugar and vinegar.

Mix the vegetables, bring to the boil in a saucepan with the strained juice and allow to cool.

Distribute salmon slices on plates and surround with the cold vegetables. Add a little crème fraîche and caviar to each and garnish with chervil and dill.

Serve the finished Tsar salmon fillet with vinegar root vegetables and caviar and enjoy.

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