Steamed salmon fillet with champagne and dill sauce
Preparation time:20 mins
A unique tasting recipe thanks to Well Bouillon
- 4 slices of salmon about 120-150g per slice
- 200ml fresh cream
- 200ml water
- 100ml Champagne
- Well cooking base N.11 Fish Fumet
- Fresh dill
- Salt and pepper
Boil the water with about 2 spoonfuls of Well cooking base N.11 Fish Fumet, then add the cream. Switch the heat off and pour in the Champagne. Chop the dill roughly and put it in the sauce.
Salt and pepper the salmon. Steam the salmon in the oven at 85C or in a basket over a pan with simmering water for 7 minutes. Once the salmon is cooked, put it on a plate, froth the sauce with a hand-held blender and serve it as an accompaniment with the fish.