Summary
Ingredients
Instructions
- Drizzle the lemon juice over the salmon and cut into small pieces.
- Steam the finely chopped shallots with the squeezed garlic in the clarified butter in the pan until they are translucent.
- Pour in the cream (or milk) and the wine, bring to the boil. Add the salmon and cook for 10 minutes over medium heat.
- Then bring to the boil again and thicken with a sauce thickener (or potato starch).
- Best served with green ribbon noodles.
- And a dry white wine, like Chardonnay (I always take the rest of the opened bottle)