Salmon with savoy cabbage, lemon sauce and haricots verts
Lots of lemon flavour never goes wrong with salmon.
21 oz / 600 grams salmon
10 oz/ 280 g savoy cabbage
2 tbsp butter
10 fl oz/ 3 dl (300 ml) heavy cream
1 tbsp dijon mustard
1 fish broth cube
2 tbsp lemon zest
2 tbsp lemon juice
1 tsp salt
1/4 tsp white pepper
5 oz / 150 g haricots verts
1 tbsp dill
Set the oven to 375°F.
Divide the savoy cabbage and rinse it carefully and cut into 4 strips.
Place the salmon and the cabbage in an oven-proof form. Add butter, salt and pepper. In a bowl, mix together heavy cream, mustard, fish broth, lemon zest + juice, salt and white pepper, pour the mixture over the salmon. Insert in the middle of the oven until the inside temperature is 132°F / 56 ° C, about 12 minutes.
Boil the haricots verts in lightly salted water for about 4 minutes. Top it off with some dill.