Salmon Fillets in Wok

For the salmon fillets in the wok, wash the broccoli and cut into small florets.

Wash and peel the carrots and cut into thin slices.

Wash the lemongrass, cut off the upper woody part and cut the lower ones about 10 cm. in half lengthwise.

Pour the white wine into the wok, add 1/8 lt. water, heat a bay leaf and a stalk of the lemongrass as well. Mount the wok steaming grid and put the salmon on it.

Salt and pepper the salmon fillets and sprinkle the remaining lemongrass on top.

Steam the salmon on the grid for about 10 minutes, you don’t want it to fall apart.

Take the fish fillets down and keep warm.

Simmer the vegetables in the broth until al dente, then remove the lemongrass and bay leaf.

Toss in butter and add flour and creme fraiche to make a sauce.

Arrange the salmon fillets on a platter and serve the vegetables separately.

The salmon fillets in the wok are a light, healthy meal.

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