Salmon Fillets with Horseradish Cantadou sauce

Serves 10

METHOD:

• Season the salmon fillets and roast them on both sides in clarified butter. Keep warm.
• Heat the fish stock in a sautée pan, remove from heat and add the horseradish Cantadou sauce. Mix well with a whisk.
• Season and heat the sauce, without boiling it.
• Reheat the garden vegetables, add the butter and braise them, then season.

Presentation

• Pour the Cantadou horseradish sauce in the centre of warmed plates.
• Place the salmon fillets and garden vegetables on either side of the sauce, and decorate each plate with a small sprig of aromatic herbs.

INGREDIENTS:

• 10 x 120g skinless salmon fillets of 120 g
• Freshly ground salt and pepper
• 60 g clarified butter
• 500 ml fish stock
• 800 g horseradish Cantadou sauce
• 80 g butter
• 1 kg blanched garden vegetables

Garnish
10 small sprigs of aromatic herbs