600 g salmon filet
1 small bunch wild fennel
1 lemon
1 kiwi
1 orange
100 g carrots
100 g courgettes
120 Greek yoghurt
1 small bunch basil
20 g acacia honey
extra-virgin olive oil
salt and pepper
Chardonnay Alto Adige DOC
The slightly tangy, aromatic sauce of this dish needs a rounded wine, while salmon dishes can handle a little acidity to balance out the fattiness of the fish. Chardonnay can do both: A round body and velvety softness, and the perfect amount of refreshing acidity.
Sauvignon Alto Adige DOC
The fine tartness of the Sauvignon produces a fresh aftertaste on the palate, emphasising the taste of the yoghurt-basil sauce.
Peel and cube the kiwi and orange.
Clean the carrots and courgettes, cube them and mix with the fruit. Season with salt, pepper, olive oil, and the juice of half a lime. Let marinade for 10 minutes.
Julienne the basil and mix with the yoghurt, honey, and a twist of pepper.
Debone, skin and cube the salmon. Add minced wild fennel, lemon zest, salt, pepper and olive oil.
Serve the salmon tartare with the fruit and vegetable tartare on serving plates, garnished with the basil yoghurt dressing.
