Salmon and tarragon sauce
Serves
4
Cook Time
6 min
INGREDIENTS
2 salmon steaks,125 g each
1 zucchini
2 carrots
2 slices of lemon
30 cl water
2 tbsp tarragon, leaves removed
Juice of half a lemon
1 tsp potato starch
1 tbsp heavy cream
Salt
Espelette Pepper
METHOD
Open the Multi Cooker and pour in 30 cl of water.
Add the vegetables cut into strips.
Place over the grid covered with a baking paper.
Place the salmon steaks, seasoned with salt and Espelette pepper, on top of which you will place a slice of lemon
Close the Multi Cooker and turn the pressure release valve to the closed position.
Select the STEAM mode for 3 minutes. At the end of the cooking time, gently release the steam according to the recommendations.
Arrange the salmon steaks on the plates with the vegetable tagliatelle.
Dissolve the potato starch in 1 tablespoon of cold water.
Select BROWN/SAUTÉ mode and add the lemon juice and tarragon to the cooking water
Pour in the potato starch and stir with a wooden spoon
As soon as the sauce is thick, stop cooking and add the heavy cream.
Mix well to have a homogeneous sauce.
