Ingredients to make Champagne Salmon:
- 600 g of fresh salmon cut into pieces of 120 g each
- 1 cup of champagne or chilling wine
- 1/2 onion
- 2 sweet peppers
- 2 cups of milk cream
- salted
- pepper to taste
- butter
- 1 tablespoon olive oil
How to make Champagne Salmon:
- Season the salmon with salt and pepper and place on a previously buttered container, and then take it to the oven at a temperature of 350°C for approximately eight minutes.
- While the salmon is in the oven, in a frying pan, fry the sweet pepper and onion finely chopped in brunoised in olive oil.
- Add the champagne or, failing that, the chilling wine and let the mixture boil for no more than one minute. Then slowly add the heavy cream and correct the seasoning with salt and pepper.
- To serve, arrange the piece of salmon in the middle of the plate and garnish with the champagne cream.
