Instructions: Marinate and cut the salmon. Place on a baking sheet with some rock salt and olive oil. Place in moderate oven for 4-6 minutes. Place salmon in a circle on a plate.

For the dressing: Reduce the fish stock. Thicken slightly with chilled butter and whisk in olive oil. Add tomato dice and the saffron and spoon over the salmon.

To deep fry the quail eggs, soft boil first, peel, roll in milk and flour and breadcrumbs and then lightly fry.

Assemble all the ingredients for the salad and serve with the salmon.

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