Salmon with Cream Sauce

Ingredients

• 4 pieces salmon fillet (≈180 g)
• salt (pepper)
• Lemon juice
• 2 tbsp butter
• 500 g waxy potatoes
• 2 tbsp clarified butter
• 1 ripe Avocado
• 1 carambola
• 2 tbsp butter
• 2 shallots (chopped)
• 15 g flour
• 200 ml fish stock (glass)
• 50 ml white wine
• 50 g whipping cream
• Salt
• white pepper (from the mill)

Instructions

1. 1.

   Foam butter in a pot, sauté shallots until translucent, stir in flour and cook lightly while stirring.

2. 2.

   Gradually whisk in stock, wine, and cream, bring to a boil, then simmer gently for about 30 minutes with occasional stirring. Season sauce with salt and pepper.

3. 3.

   Peel potatoes, cut into cubes, slowly fry in clarified butter for about 20 minutes, turning occasionally, seasoning with salt and pepper.

4. 4.

   Season salmon with salt and pepper and drizzle with lemon juice.

5. 5.

   Cook salmon in hot butter for about 3 minutes per side.

6. 6.

   Halve avocado crosswise, remove pit, slice crosswise. Drizzle avocado slices immediately with lemon juice. Wash carambola and slice crosswise.

7. 7.

   For serving, spread sauce on plate, arrange fish on top, add potatoes, and garnish decoratively with avocado and carambola slices.