Ingredients to make Salmon in Champagne Cider:
- 4 Slices of Salmon.
- 500 ml of Champagne Cider (with bubbles).
- 100 ml of Water.
- 1 lemon.
- 150 grams of Butter.
- I jumped.
- Black pepper.
How to make Salmon in Champagne Cider:
- Preheat the oven to 150ºC. We clean the salmon slices well and place them in a baking dish, season with salt and pepper, cover well with champagne cider and a little water and bake. We must not go overboard with the liquid because later we will use it to make the sauce and if we have a lot of liquid it will be very liquid. We keep the oven at 150ºC and in about 15 minutes it will be ready.
- The salmon is already baked. We take it out of the oven and with the help of a strainer we pass the liquid that remains in the source to a saucepan. Add the lemon juice and put on the fire. When it heats up, add the butter and stir well until it melts well with the liquid. In the event that we have gone too far with the amounts of liquid and the sauce is very liquid, we can help ourselves with a little refined corn flour (Maicena) adding it to the sauce while it is on the fire and stirring well so that there are no lumps.
.3. Once we have the sauce ready, we only have to serve and eat.
