Romantik Blog

Salmon with anise, pumpkin & miso


Salmon with anise, pumpkin & miso.

A recipe to try from our star chef Tim Extra from the Romantik Hotel Jagdhaus Eiden am See


Salmon with anise

  • 1 side of salmon
  • 25g star anise
  • 5g juniper
  • 5g bay leaf
  • 5g thyme
  • 5g black pepper
  • 25g fennel
  • 125g coarse sea salt
  • 250g brown cane sugar

Pumpkin cream

  • 2 Hokkaido pumpkin
  • Salt
  • 1 orange
  • 1 lemon
  • 20 ml lemon oil
  • 50g butter
  • 50g ginger finely diced
  • some vanilla
  • possibly some broth

Miso foam

  • 80g whole egg
  • 20g egg yolk
  • 4g Per Espuma
  • 50g Miso
  • 250g butter
  • Salt


  • Lemon gel
  • Cress
  • Beurre Blanc
  • Pickled pumpkin
  • Sesame roasted


  1. 1.

    Salmon with anise

    Remove any bones and impurities from the salmon and place on a flat tray.
    Lightly crush the spices in a mortar, then mix with salt and sugar.
    Rub the salmon with the dressing and leave to marinate for about 4-24 hours. Then remove from the pickle and continue processing.
    We will only pickle the fish for a short time today and then warm it slightly in the oven.
  2. 2.

    Pumpkin cream

    Halve the Hokkaido pumpkin, remove the seeds and cut into pieces, season lightly with salt. Cook in a preheated oven at 180°C for 30-40 minutes.
    Separate the pumpkin from the skin, puree the flesh together with the ginger, the orange zest and the lemon in a blender. Add the butter, vanilla, lemon oil and lemon juice. If necessary, dilute with a little stock and season again with salt. Keep the puree warm.
  3. 3.

    Miso foam

    Blend the whole egg, egg yolk, miso and Pro Espuma together with a blender, gradually blending in the melted butter. Season to taste with salt and pour into an ISI Espuma bottle.

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