Preparation:
Products
(for 4 servings)
1/2 hour neutral white wine
1/2 finely chopped fresh basil
1 onion, finely chopped
1 clove garlic, finely chopped
1/4 tsp cream
60 g soft goat cheese, not particularly aromatic
1 tsp lemon peel, finely chopped
4 salmon fillets, skin on, about 2-3 cm thick.
s alt, pepper
1 tablespoon olive oil
Preparation method
Combine the onion, garlic, wine and 2/3 of the basil in a small saucepan. After boiling the mixture, reduce the heat and leave on low heat for about 8 minutes. Strain the liquid and transfer to another pot. Add the remaining basil, cream, goat cheese and lemon zest and stir with a wire or fork until smooth.
Preheat the grill pan or grill.
Sprinkle the salmon fillets evenly with the s alt and pepper. Drizzle with olive oil and place in the pan/grill skin side down. Fry/grill on both sides for 3 to 5 minutes, turning the fish carefully. Remove the skin. Place on a plate and pour over the sauce just before serving.
Sommelier suggestion: crystal fresh sauvignon blanc.
