Salmon Carpaccio with Asparagus Panna Cotta | The Perfect Easter Menu

Together with the S.Pellegrino Young Chefs we prepared a marvelous holiday feast for Easter time. Enjoy some fine dining with the exquisite starter from Matthias Walter.

SALMON CARPACCIO WITH ASPARAGUS PANNA COTTA

For 6 servings you'll need:
10½ oz salmon
6 white asparagus
6 green asparagus
1 onion
4 tbsp butter
¼ cup white wine
1¼ cup cream
½ cup milk
1 oz dill
4 sheets gelatin
⅓ oz fresh yeast
¾ cup lukewarm water
2½ cup flour
2 tbsp olive oil (divided)
½ tsp salt
1 egg yolk
2 limes (juice and zest)
¼ cup mineral water
1 tbsp sugar
½ tsp vinegar
cold water
oil for greasing
salmon caviar for serving
chili flakes for serving
dill for serving
sugar
salt & pepper

All ingredients and step-by-step instructions are available here: http://bit.ly/2oQ5Pkr

Find the complete S.Pellegrino Young Chef's Easter Menu here: http://bit.ly/2nRswqE

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