Marinated Salmon with Crab Meat in Lemon Sauce

Peppercorns, sugar, salt, lemongrass, coriander, star anise, juice of one lemon and brandy in the hand mixer form and mix. Spread the mixed mixture evenly over the salmon. Marinate for twenty-four hours. Later drain the marinade, remove the skin as well as the fat.

Cut the marinated salmon into strips two centimeters wide, place a baking ring on a large plate, spread the salmon strips evenly in it.

Spoon the seasoned crabmeat evenly over the salmon. Garnish with the remaining ingredients. Remove the baking ring.

For the dressing: heat the juice of one lemon together with the sugar, add a little arrowroot and the soy sauce, stir until it becomes creamy. Then add the olive oil.

To serve: Clean the plate around the salmon, then drizzle the dressing over the salmon and crabmeat.

Our tip: Fresh chives are much more aromatic than dried!

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