Summary

Ingredients

• Salmon fillet (s), (amount as required) well filleted
• 300 ml sparkling wine, Asti Spumante
• 200 g cream
• 30 g butter
• 2 cloves garlic
• 1 bay leaf
• 1 orange (s), the peel
• 1 tablespoon double cream
• salt and pepper
• 1 pinch (s) cinnamon

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Instructions

1. Gently poach the salmon fillets with the bay leaf, cloves of garlic, peel of the orange (piece) in the sparkling wine.
2. Melt the butter in a pan and fry the salmon fillet lightly and briefly with the grated zest of the orange. Season with salt and pepper. Remove the fillet and keep warm.
3. Add about 200 ml of the sparkling wine to the pan and let it boil down a little.
4. Add the cream and continue to simmer until it becomes creamy. While it is simmering, season with salt, pepper and a little (tip of a knife) cinnamon. Stir in the double cream.
5. Put the pan aside and cover the fillet in it for about 5 minutes.