Salmon parcels with thyme sauce

07822 SALMON PARCELS with THYME SAUCE for 6 PEOPLE INGREDIENTS 150 g fillet of Pike (without skin n ' bones), an egg, 15 cl of cream, 20 g of pine nuts, 6 fresh salmon Escalope (without skin n ' bones), 1/2 bunch fresh thyme 6 sprigs of chives.

For the sauce: 40 cl of bottom fish, 15 cl of fresh cream, 1 teaspoon chopped fresh thyme, 50 g butter, salt, pepper.

Puree the pulp of the Pike, add the egg and the fresh cream and blend again; stir pine nuts, salt and pepper and keep aside to cool.

Spread the mousse obtained at the center of the salmon fillets, combine the edges toward the Center, so as to form the dumplings, stop it with the wire from the kitchen and always coil them in aluminum foil.

Boil water with a sprig of fresh thyme and simmer the dumplings steam for 8 minutes.

In a saucepan, bring to a boil the fish, allow to reduce by half, over high heat, add the cream, thyme, salt and pepper.

Continue cooking for another 5 minutes over medium heat.

Strain the mixture through a colander.

Without ceasing to stir, stir butter into pieces.

Remove the aluminum foil and wire, replacing it with a sprig of chives.

Arrange the dumplings and nappateli dishes with sauce.

Serve immediately.