Parisian salmon
Instructions
Grease with butter a baking dish and sprinkle the slices of salmon; season with salt and pepper.
Pour over the white wine, then the cream, Sprinkle chopped scallions and chives finely shredded.
Sprinkle with the Pernod.
Turn on the oven to 180 degrees.
Put in oven and cook covered with aluminum foil for 20 minutes.
Remove the Pan from the oven, remove skin from steaks and dispose in a serving bowl, cover and keep warm.
Pass the cooking sauce, bring to simmer, then travasatelo in a saucepan, off the heat, add the cold butter cut into strips, one at a time, beating well with whisk.
When the sauce is well tied and a veiled with this before getting to the surface of the salmon slices and serve immediately.
Ingredients and dosing for 4 persons
- 4 slices of salmon (slices 200 g)
- 20 cl of cream
- 20 cl of white wine
- 2 tablespoons of chives
- 1 tablespoon of pernod
- 80 g of butter
- 2 shallots
- Salt
- Pepper