We all enjoy a salmon steak and here is a simple delicious quick dish taken direct from the French Master Chef Larousse himself!
First cut some steaks of equal thickness from a large fresh salmon. Prepare the fish fumet, strain and leave to cool. Lay the steaks in a fish kettle with a small amount of funnet and poach gently for six minutes from the time that the fumet begins to simmer. Drain and skin the steaks and arrange on the serving dish; keep warm.
Use the cooking liquid to make a Normandy sauce. Garnish the steaks with slivers of truffle warmed in butter and green asparagus tips. Serve the sauce separately. Enjoy!
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