Chicory with Salmon Medallions

Prepare the chicory (ready to cook, e.g. peel, remove woody parts and dirt), rinse and drain well. Remove the bitter core wedge-shaped. Remove peel from carrot and onion and cut into slices about 4 mm thick. Butter a shallow frying pan, pour in the chicory, season with salt and sugar and sprinkle with the juice of one lemon. Add the water or soup and cover with buttered aluminum foil. Bring to a boil on the kitchen stove and cook in the heated stove at 190 °C for 20 to 25 minutes.

For the sauce, cut the peppers lengthwise, remove the seeds and cut away the stem base, rinse and chop. Sauté in butter together with the chopped onion until soft. Add the sugar and caramelize lightly. Extinguish with the juice of one lemon, add the paprika, rosemary and the soup. Add the cream and simmer on low heat for about 15 minutes. Then blend, season to taste with salt and freshly ground pepper, strain and keep warm.

Rinse the salmon medallions, dry them, season with salt and season with pepper. Roast in the hot butter for about three to four minutes. Drain the chicory, cut in half lengthwise and unfold, arrange with the salmon medallions and the sauce and garnish with dill.

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