Apple and Salmon Ragout

Summary

Ingredients

• 800 g salmon fillet (s), diced 2 cm
• salt and pepper
• 1 lemon (s), juice it
• 2 apple
• 2 tablespoon shallot (s), finely chopped
• 1 tablespoon butter
• 200 ml sweet cream
• 1 bunch chives, cut into rolls

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Instructions

1. Dice the salmon into 2 cm cubes. Season with salt and pepper. Squeeze the lemon juice over it. Refrigerate for 3 minutes while you prepare other ingredients.
2. Peel, core, and dice the apples into 2 cm cubes to match the salmon size.
3. Melt the 1 tablespoon butter in a large pan over medium heat. Add the 2 tablespoons finely chopped shallots and sauté for 2 minutes until softened. Add the diced apples and sauté for 3 minutes, stirring occasionally. Season with salt and pepper. Pour in the 200 ml sweet cream and stir to combine. Keep warm over low heat.
4. Drain the salmon and pat dry with a paper towel. Increase the heat under the pan to medium-high. Add the salmon cubes and cook for 3 minutes, stirring gently, until opaque and just cooked through. Serve immediately in bowls, garnished with the chives cut into thin rounds.