Summary

Ingredients

• 480 g salmon fillet (s) (4 120 )
• 100 ml fish stock
• 100 ml orange juice
• 100 ml white wine
• 200 ml cream
• Mustard (Dijon)
• salt
• pepper
• Oil (grapeseed oil)
• Sea salt, coarse
• 2 oranges, filleted

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Instructions

1. Cut the salmon fillet without skin and bones into equal-sized slices of approx. 120 g. Coat a baking sheet with a little grapeseed oil, place the salmon slices on top, season with coarse sea salt and pepper.
2. Reduce the fish stock and the white wine until syrupy, add the orange juice, reduce by half, add the cream. Let it boil down until creamy. Season to taste with salt, pepper and mustard. Add the drained orange fillets to the sauce and let them warm up slowly.
3. Just before serving, place the salmon slices under the very hot grill for 2-3 minutes (the salmon should remain slightly raw inside). Pour the sauce out on very hot plates in a mirror, put the salmon on top.
4. If you like sauce, you can of course double the amount