Salmon Desert Style

Roast salmon in butter for 2 min. on each side, so that it is not yet cooked all the way through.

Cut potatoes into fine slices and roast in melted butter or hot olive oil at 125 o C on a baking tray until golden brown.

Sauce: cook shallots and garlic in hot olive oil until translucent, add 1/3 bottle of red wine (drink the rest), beef broth and rosemary and meanwhile simmer gently until sauce has a syrupy consistency. Strain sauce through a sieve, add salt and pepper, remove from heat and fold in creamy whipped butter. Do not put it back on the stove!

Pour sauce onto hot plates, add salmon and garnish with potatoes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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