Salmon with Chanterelle Sauce

Fill a casserole 6 cm high with water. Pour in the ingredients for the soup and let it boil.

In the meantime, roll up the salmon fillets and fix them in this position with wooden toothpicks or cocktail sticks. Place in the bubbling soup. Reduce the heat so that the broth is only simmering gently, and poach the fish for 10 min. Once cooked, remove and keep warm.

Carefully brush off the chanterelles – rinse only if absolutely necessary. Heat the butter in a large frying pan and toast the onion. As soon as it takes on a little color, fry the finely chopped garlic for a minute and then add the chanterelles. Roast on high heat, stirring gently.

Pour in the wine and continue cooking until most of the liquid has evaporated. Mix in the double cream and season the sauce with salt and freshly ground black pepper. Place the salmon fillets in the sauce and bring to the table.

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