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QimiQ
Benefits
Acid, heat and alcohol stable
Full taste with less fat content
Smooth and creamy consistency in seconds
15
easy
Ingredients for 10 portions
500
g
QimiQ Cream Base
120
g
Onion(s),
finely sliced
120
g
Butter
125
ml
White wine
6
cl
Noilly Prat/Vermouth dry
340
ml
Fish stock
Salt
Black pepper,
freshly ground
4
tsp
Chervil,
chopped
2
tsp
Citrus thyme
1600
g
Salmon fillet
Salt
Black pepper,
freshly ground
Olive oil
Method
1.
For the sauce: saute the onions in 40 g butter. Douse with the white wine and Noilly Prat. Add the fish stock, season and simmer until reduced.
2.
Add the QimiQ Cream Base and finish with the remaining butter. Add the fresh herbs just before serving.
3.
Season the salmon fillet and fry in the hot olive oil skin-side down. When the fish is cooked halfway through, turn it over and remove the pan from the heat to allow the fish to rest briefly.
