Season fennel with salt, pepper olive oil [1] and 1 tsp juice of one lemon. Rest. Cut 2/3 of the salmon fillet into four 3×2 cm rectangles. Salt, pepper and fry in 1 tbsp olive oil from all sides. The core should remain glazed. Cool, cut in half. Cut remaining salmon into very fine cubes (more like for tartar). Season with pepper, onion, salt, dill, 1 tsp juice of one lemon and ½ tsp olive oil. Marinate for 30 min at room temperature. Brush 4 metal rings of 6cm diameter with remaining olive oil (I made some out of greaseproof paper for lack of metal rings). Place on 4 plates. put ½ cm high fennel. Place 2 cubes of advised salmon in the center. Using piping bag or spoon, fill marinated salmon meat into ring. Stand at room temperature.
Saffron cream:
Soak gelatin and squeeze out. Stir into varme fish veloute, season with salt, pepper and Nolly Prat. Set saucepan of ice cubes and stir until mixture thickens and becomes creamy. Fold in whipped cream and season again.
Saffron sauce:
Purée everything with hand blender.
Saffron-olive oil emulsion:
Stir everything through (without oil) and gradually fold in olive oil, season to taste.
To serve:
Remove rings. Place saffron cream in stripes on the plate with a piping bag. Add to other sauces or offer to serve.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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