Fillets of salmon with two sauces

By Terre Exotique

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Ingredients

Salmon with lime sauce and Merken Mapuche spices:
4 salmon fillets
1 large or 2 small lime
1 small piece of ginger
30 g butter
2 tbsp of cream
1 rounded tsp of Merken spice mix
Fleur de sel with lemon zest
Penja pepper
Basil sauce:
2 handfuls of spinach leaves
½ bunch of basil
40 cl of single cream
1 tbsp of green tea
Fleur de sel Ifaty, Penja pepper

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

- Wash the lemons, grate the zest and squeeze them.
- Place the zest in boiling water for 1 minute and drain.
- Steam cook the salmon fillets for 5-6 minutes.
- Grate the ginger and cook in a pan in the lemon juice over low heat 2-3 minutes.

Step 2

- Add the butter, cut into small cubes, and the cream, while whisking.
- Season with Merken Mapuche spice, sea salt and Penja pepper.
- Place the cooked salmon fillets on your serving plates, salt and pepper and garnish with the zest.
Serve with plain rice.
Sprinkle with the Merken Mapuche spice.

Step 3

For the sauce with basil:
- Place the basil and spinach previously washed in a blender with sour cream and green tea.
- Salt and pepper the sauce.
- The sauce should be firm.
- Using two teaspoons, prepare dumplings to place on each fillet of fish.