Salmon Casserole with White Wine Sauce

Cut 2 slices of salmon of approx. 120 g into small pieces. The rest of the salmon fillet once through the finest disc of the meat grinder turn or possibly in the Moulinette finely to puree. Slowly add the egg white and the whipped cream. Season with salt, nutmeg and pepper.

Coat the two salmon slices evenly with this farce and place in a buttered gratin dish in the oven with a little white wine. Cook at 200° Celsius for about 150 minutes.

For the sauce, boil the fish stock and the wine to half the quantity. Add the Krem double and brew again. Before serving, add butter, season with salt, pepper and a dash of cognac.

Sauté the tomato pieces with the garlic and shallots and season. Offer the salmon casserole on top of the tomatoes and pour the sauce around it. Garnish with chervil leaves.

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