Scottish Style Poached Salmon Fillet Cutlets

Preparation :

Cut salmon fillet into cutlets. Boil white wine, fish glace and chicken stock and reduce by one third. Gradually swirl cold butter in small cubes away from the stove into the reduced stock. Whip cream until semi-stiff, crush mustard seeds, peel and slice cucumbers dice tomatoes and chop dill.

Preparation :

Season salmon cutlets and drizzle with juice of one lemon. Brush with butter and arrange them on a sieve (steaming tray) – Steam in a steamer or over steam in a couscousiere. Sauté the cucumber slices in the butter – Add the diced tomatoes and dill, steam briefly and season – Season the white butter sauce and refine with the juice of a lemon – Fold in the whipped cream, mustard and mustard seeds – Arrange the salmon cutlets, garnish with the sauce and add the vegetable garnish.

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