Ingredients
-
500g skinned salmon filletcut into 4 fillets
-
3 shallotsfinely chopped
-
40g butter
-
15ml Moutarde de Meauxwhole-grain mustard
-
30ml cream
-
100ml white wine
-
15ml cornflour
-
salt
-
pepper
Directions
How to gently steam salmon with a savoury mustard grain flavour? Quickly and easily with the Combi Steam Oven NN-CS89.
Ingredients
| 500g skinned salmon fillet | |
| 3 shallots | |
| 40g butter | |
| 15ml Moutarde de Meaux | |
| 30ml cream | |
| 100ml white wine | |
| 15ml cornflour | |
| salt | |
| pepper |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Place the salmon on wire rack inside enamel shelf in middle shelf position. Cook on Steam 1 for 12-13 minutes. Check the salmon is fully cooked and cover with aluminium foil and leave to stand for at least 3 minutes. |
|
3
|
Sweat the shallots in butter, covered, on base of oven on 1000 W for 2 minutes. Add the mustard and cream. In a small bowl gradually add wine to the cornflour until well mixed and add to the onion mixture, season. Cook covered with pierced cling film on base of oven on 1000 W for 2-3 minutes. Serve the salmon fillets topped with this sauce. |
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