Salmon Fillet with Lime and Tarragon Sauce

Cut limes in half and squeeze. Check fish fillet for remaining bones. Marinate salmon with lime juice, season with salt and season with pepper. Prepare aluminum foil in large pieces for salmon, brush with melted butter. Place salmon on foil, top with grated lime zest, lime slices and tarragon sprigs. Close foil tightly, cook in oven heated to 180 °C for 20-23 min. For the long grain rice: boil 3 cups of water, clove and a little bit of salt.

Swell long grain rice in it for 12 min.

For the sauce: Sauté shallot in butter until soft. Extinguish with white wine, pour in soup or stock, boil to half. Pour cream into the reduction, cook briefly, season with salt, lime juice and honey. Blend with a hand blender.

Cook cleaned carrots and pea pods in a little water until tender, then toss briefly in butter.

Before serving, add tarragon leaves to the sauce and blend repeatedly. Arrange on plates with the salmon and long grain rice, garnish with the vegetables.

Our tip: Use young, tender carrots!

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