Veal sauce salmon

SALMON 2_07301 VEAL SAUCE INGREDIENTS for 4 PEOPLE 6 salmon steaks from 150 g each, 500 g of boiled potatoes and Peel, 5 cl of fresh cream, one small head of garlic, 50 g butter, 4 leaves of Frisee Salad, salt and pepper, 3-4 tablespoons veal Fund or a bit of meat extract, 1, 5 dl of white wine, 5 cl of water.

Season the salmon steaks with salt and pepper, cover and keep aside.

Scalded by steam the salmon steaks for 3 minutes on one side and 2 minutes on the other.

Heat a little butter in a pan at the bottom often to high flame, then browned the salmon steaks on both sides and finish cooking.

Preheat oven to 180° and roast a head of garlic until soft.

Let it cool, peeled and keep it aside.

Pour the cream in a small saucepan and bring to a boil, leaving her tingle slightly.

Pass the potatoes through ricer with garlic, mashed in pot warm and dry where they were cooked.

Incorporate the butter to mashed potatoes, add little by little the boiling cream, stirring with a wooden spoon, add salt and pepper.

In a small saucepan bring to a boil the wine and let it reduce by half, add the veal and bottom water, heated, add salt and pepper and keep aside.

Veiled hot dishes with little veal sauce, arrange a quenelle of potato puree and garlic, lay a slice of salmon and garnish with a Frisee Salad leaf.