Description

Salmon is a delicacy and hailed as the "king of fish". The tranche, the whole fillet or a "Butterfly" steak cut from the fillet are suitable for poaching, frying or grilling. The most direct route salmon take to our market is from the Scottish Orkney Islands in frozen form. The Atlantic salmon, Salmo salar, has reddish flesh with a delicate flavor and is of consistently good quality.

Directions

1. Have the fresh salmon fillets processed to "Butterfly" steaks
2. Season lightly on a flat plate with salt and pepper.
3. Heat in a frying pan, then fry the "butterfly" steaks on both sides for 3 to 4 minutes until golden brown. Cover the steaks and keep warm
4. Finely chop the vegetables to "julienne", peel, prepare and pre-cook in salted water.
5. Heat the cream in a pan, add the vegetables and cook for about 2 minutes. Simmer gently until the cream binds.
6. Season with freshly ground salt and pepper
7. Add the finely chopped chives

Tip: A shot of sherry, dry vermouth or Pernod give it a special note.

Arrange the vegetables on warmed plates and place the "Butterfly" salmon steak on them. Garnish with fresh herbs (dill, chives, Italian parsley) to taste.