Salmon fillet with grapefruit mousse

2_07101 SALMON FILLET with GRAPEFRUIT MOUSSE INGREDIENTS for 4 PEOPLE 2 frozen Norwegian salmon fillets from 150 g each, a fennel, 2 tomatoes, pink grapefruit, 100 g margarine, 2 dl of fish fumet, 1/2 dl cream, 2 shallots, a dl white vermouth, 6 sprigs chervil, sugar, fresh thyme, olive oil.

Let thaw salmon.

Remove the skin from tomatoes by dipping them ten minutes in boiling water, then rinse under cold water, cut them into quarters and remove the seeds.

Preheat oven to 80ø.

Arrange the tomatoes on a baking sheet and sprinkle lightly with sugar, thyme and olive oil.

Let them dry in the oven for 30 minutes.

Cut the fennel into small pieces and stufateli in the margarine, then add the dried tomatoes.

Boil the fish fumet with the finely chopped shallot, grapefruit juice and vermouth; When the sauce has reduced, add the cream and boil again.

Boiled salmon, place on a serving dish the fennel and tomatoes, lay the salmon fillets and nappate with the sauce.

Decorated with a sprig of Chervil and serve immediately.