*Press Dinner at Restaurant Carmelo Greco with Scottisch Label Rouge Salmon*
Some evenings remain in our hearts long after they end—not just for the incredible food but for the stories they tell. This evening was special, highlighted by the Scottish Label Rouge Salmon. The Six-Hands Dinner – Top Chefs Celebrate Label Rouge Salmon featured three talented chefs—Carmelo Greco and Benedetto Russo from the Michelin-starred Restaurant Carmelo Greco. Together with Nils Henkel from Bootshaus at the Papa Rhein Hotel, they created a memorable culinary experience.
Even though he stepped back from holding a Michelin star, Henkel’s passion and skills really stood out in every amazing dish he served. The dinner wowed everyone with its fancy, top-notch creations that really captured the joy of enjoying good food together.
THE PERFECT START
Picture yourself at a stunning Michelin-starred restaurant by Carmelo Greco in Frankfurt, where everything around you feels warm and inviting. You’re holding a glass of Geldermann Grande Réserve Extra Brut, and as you watch the bubbles sparkle in the light, joy bubbles up inside you.
The vibe is cozy, filled with the sounds of soft conversations and laughter, mixed with the clinking of glasses—it’s the kind of atmosphere that makes you feel right at home. We toast to each other with genuine warmth, raising our glasses and soaking in the moment together. You realize this evening with Six-Hands Dinner – Top Chefs Celebrate Label Rouge Salmon is going to be something special, a memory in the making that you’ll cherish for a long time.
SIX-HANDS DINNER – TOP CHEFS CELEBRATE LABEL ROUGE SALMON
Each course combined the flavors of Scotland with Mediterranean influences. As we enjoyed the meal, Cameron Sutherland, Business Development Director of Scottish Salmon, took us on a mental journey to the icy, clear waters off the west coast of Scotland. There, Label Rouge Salmon is raised under strict standards, ensuring top quality, sustainable farming, and exceptional tenderness.
This region of the Atlantic provides ideal conditions, allowing the premium salmon to stand out with its delicate orange-colored marbled flesh, fine flavor, and firm texture. It is free from harmful substances and rich in valuable nutrients, particularly essential Omega-3 fatty acids.
LABEL ROUGE – THE FRENCH QUALITY SEAL FOR PREMIUM PRODUCTS
Did you know that this salmon was the first fish and the first product outside of France to snag the fancy French quality seal, “Label Rouge,” way back in 1992? Label Rouge is basically a stamp of excellence for food in France, meaning this Scottish salmon is truly top-notch. It’s not just super tasty and versatile; it also comes with a clear traceability system, so you know exactly where it’s from.
For over 30 years, Scottish Salmon has held this quality mark, proving how exceptional it really is. Cameron Sutherland shared his passion for these high standards and wrapped up the evening with the heartfelt Scottish love song, Caledonia by Dougie MacLean – what a memorable and emotional moment!
NILS HENKEL & CARMELO GRECO IN SCOTLAND
In autumn, Nils Henkel and Carmelo Greco, along with other top German chefs, headed to Scotland and toured the Label Rouge Scottish Salmon farms. They hopped on boats and ventured out into the open sea to visit salmon farms right in the middle of the ocean.
Just picture it—surrounded by water and fresh sea air, exploring these cool farms where the salmon is raised in the best conditions. This trip inspired them so much that they brought the flavors of Scotland back to their Six-Hands Dinner – Top Chefs Celebrate Label Rouge Salmon, creating a fantastic mix of authentic taste and top-notch, star-level cuisine.
NILS HENKEL: FLAVORS OF THE SEA
The evening kicked off in the most delightful way! We started with some tiny, gorgeous amuse-bouches wrapped in crispy nori. Each one was packed with flavor in just a single bite! It was like a little warm-up from the kitchen, perfectly gearing us up for the main event.
Next, Nils Henkel wowed us with an incredible first course – Scottish Label Rouge salmon paired with a fennel salad, all floating in this refreshing ceviche broth and topped off with a hint of spiced orange. Just think about it: the salmon’s delicate sweetness, the zesty kick from the broth, the fresh anise taste of the fennel, and that fruity-spicy burst from the orange. It was such a refreshing mix of flavors – every bite was a total explosion of taste. Absolutely dreamy!
To go with this starter, we sipped on some Lighea wine from Donnafugata, a lovely Sicilian white made from the aromatic Zibibbo grape (also known as Muscat of Alexandria).
BENEDETTO RUSSO: MEDITERRANEAN MAGIC WITH SALMON
Then came an unexpected surprise: Pane Cunzato featuring Scottish salmon! Benedetto Russo elevated this classic Sicilian street food to a whole new level. Usually, it’s just toasted bread topped with sun-ripened tomatoes, red onions, and some good olive oil.
However, with the addition of delicate, buttery-soft Label Rouge salmon, it became an absolute delight! The combination of Mediterranean flavors and the elegant freshness of the salmon was perfectly balanced—savory, light, and incredibly sophisticated at the same time.
Honestly, I could have gone for another plate of it!
NILS HENKEL: LABEL ROUGE SALMON IN PERFECT FRESHNESS
The next course was truly astonishing—Scottish Label Rouge salmon with buttermilk, peas, and sea buckthorn, expertly crafted by Nils Henkel. This combination was incredibly refreshing! The creamy buttermilk provided a gentle acidity that paired beautifully with the natural sweetness of the peas. The sea buckthorn added a slightly tart, fruity element with a hint of the sea, creating a true taste sensation.
As for the salmon, it was incredibly tender and absorbed all these flavors wonderfully. It felt like experiencing a little piece of Scotland—light, elegant, and simply irresistible! To complement this dish, we enjoyed Passobianco from Sicily, which offered fresh fruitiness and subtle minerality that enhanced the flavors and delighted the palate.
CARMELO GRECO: FINE SALMON TARTARE ON RISOTTO BIANCO
Carmelo Greco presented a masterful creation: Aquerello Risotto Bianco with raw salmon tartare. The risotto was creamy, with a texture that almost melted in your mouth. The Aquerello rice had a special, slightly nutty flavor that paired perfectly with the soft texture of the salmon.
The raw salmon was incredibly tender and fresh, making it an ideal complement to the creamy risotto. This dish was wonderfully harmonious and truly impressed me without being over the top. It was simply a delight!
SWEET FINALE
The evening came to a warm and delightful close, filled with an array of beautiful desserts that truly touched the heart. First, there was the panna cotta topped with berries—a sweet and fruity treat resting gently on a caramel base, which felt like a hug for the taste buds.
Next up was the strawberry macaron with chocolate ganache. It was such a joy to experience the perfectly crisp exterior giving way to a soft center, and the combination of the sweet strawberry with the rich chocolate filling was simply magical.
We were also treated to delicate cannelés, which offered a comforting hint of cinnamon, bringing back fond memories with every bite. To finish things off, a light and airy meringue graced the table, adding a lovely touch that felt just right for the occasion. Each dessert was like a little dream, and together they provided such a sweet ending, leaving us all with a sense of warmth and contentment.
PROUD MEMBERS OF THE SALMON CIRCLE
After the dinner, the atmosphere turned official once again as Cameron Sutherland personally presented the Salmon Circle plaque. This was a well-deserved moment for two chefs who pursue their craft with immense talent, passion, and dedication.
It’s fantastic that this new ambassador program allows top chefs like Greco and Henkel to explore the world of Label Rouge Scottish Salmon more deeply. I’m excited to see the innovative dishes they will create using this exceptional salmon in the future.
Congratulations to both of them! Awards like this truly demonstrate that hard work and genuine passion pay off. I’m sure there are many more culinary highlights to come!
HOW TO PREPARE LABEL ROUGE SALMON AT HOME – EASY PRO TIPS!
Do you want to enjoy Label Rouge salmon at home and savor its unique flavor? You can buy this premium salmon from select stores like Frischeparadies. It’s like bringing a piece of Scotland to your table—a treat you shouldn’t miss! Here are some simple pro tips to enhance your salmon preparation:
- Raw: The high-fat content makes Label Rouge salmon extra juicy. It’s perfect for sushi, sashimi, tartare, or simply enjoyed on a slice of toasted bread drizzled with high-quality olive oil.
- Gently Cooked: To ensure the fish remains juicy and tender, cook it at a low temperature or sear it quickly over high heat.
- Curing: For a special flavor, cure the salmon yourself using a mixture of salt, sugar, fresh dill, and a bit of lemon zest. Let it sit in the fridge for 24 to 48 hours, then slice it thinly.
- Smoking: Briefly cook the salmon over smoking wood (such as apple or beech) at a low temperature to add a delicate smoky flavor.
- Torching: Use a kitchen torch to gently sear the surface of the salmon. This creates a delicious crispy layer while keeping the inside tender and raw, making it perfect for sushi or tataki.
- Marinating: Marinade the salmon for 30 minutes in a blend of soy sauce or miso paste, yuzu juice, wasabi, and sesame oil for a fresh, Asian-inspired twist that balances acidity and umami.
- Acidity for Balance: Use a light citrus marinade, like yuzu, or a ceviche-style marinade to enhance the salmon’s subtle sweetness.
- Perfect Pairings: Fennel, sea buckthorn, or buttermilk complement the salmon beautifully.
BIG THANKS
A heartfelt thank you to master chefs Carmelo Greco, Nils Henkel, and Benedetto Russo for this inspiring culinary journey. Also, thank you to Gourmet Connection for inviting me to this special evening.
Contact:
Restaurant Carmelo Greco Bootshaus @ Papa Rhein Hotel
Ziegelhüttenweg 1-3 Hafenstraße 47
60598 Frankfurt 55411 Bingen am Rhein
Phone: 0049 69 60608967 Phone: 0049 6721 35010
Website: carmelo-greco.de Website: Bootshaus
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Have you tried this tip or maybe a delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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