Salmon stew
Instructions
Squamate, skinned and eviscerated salmon.
Drill a cut along the backbone and cut into fillets.
Cut them into small pieces and cook over high heat in a nonstick pan for about two minutes.
In a small saucepan heat the fish fumet add the cream and vermouth, then thicken.
Arrange salmon stew on a serving dish, cover with cream, sprinkle finely chopped chives and serve immediately.
Ingredients and dosing for 4 persons
- 500 G = = Salmon
- 1 cup of cream
- 1 dram of dry vermouth
- 25 g of chives
- Fish fumet
- Lemon
- Salt
- Pepper