Salmon steak with rhubarb sauce

In a pan, pour 200 ml of cold water and bring to a boil.

Turn down to medium heat and put the rhubarb in the boiling water.

Cook the rhubarb for 20 minutes or until tender.

Meanwhile, pour 150 ml of water in a pan and bring to a boil over high heat.

Remove the pan from the heat and put raisins, some fresh ginger and the strips of lemon peel in the pan.

Let the raisins swell in the water for 30 minutes.

Set aside.

Since the rhubarb is cooked, drain to collect the purée.

Add 15 ml of honey to the puréed rhubarb.

Stir well and set aside.

Once the raisins are swollen, remove the spices and lemon peels from the pan.

Add the raisins and 15 ml of fresh lemon juice to the puréed rhubarb.

Add salt and pepper.

Set aside the hot rhubarb sauce.

Mix 15 ml of corn starch with 30 ml of cold water and pour this mixture in the rhubarb sauce.

Bring to a boil and turn the heat down to medium.

Cook the sauce, stirring with a wooden spoon, until thickened.

Set aside the hot rhubarb sauce.

Dust the salmon with flour and melt 5 ml of butter in a frying pan.

Add the salmon steaks, salt and pepper, and cook for 4 minutes on each sides.

Remove the salmon from the heat and put in the plates.

Pour some rhubarb sauce over the salmon.

Garnish each plate with half a lemon and fennel sprigs.

Serve the salmon with rhubarb sauce.

Yield: 2 servings.

Ingredients

2 2.5 cm salmon steaks

- all-purpose flour (for dusting)

- rhubarb sauce (see recipe)

- salt and pepper

5 ml of butter

1 lemon, for garnish

some fennel sprigs, for garnish

sauce:

250 g of semolina

200 ml of cold water

15 ml of liquid honey

30 g of raisins

To taste fresh ginger, thinly sliced

2 lemon peel strips

150 ml of water

15 ml of fresh lemon juice

15 ml of corn starch

30 ml of cold water

- salt and pepper