Salmon and tarragon sauce



Cook Time

6 min


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


Espelette Pepper


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.