Cured salmon on garlic

Ingredients for 3 servings:

• 500 g salmon fillet(s) (from the freezer)
• 1 large onion(s)
• 3 garlic
• 300 g broccoli (preferably fresh)
• 2 tbsp mustard
• 2 cups of cream
• Salt
• Cayenne pepper
• Flour
• Herbs of Provence
• Vegetable broth, instant
• Oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cream – mustard – broccoli – sauce

Thaw the salmon and cut into medium-sized cubes. Season with salt and cayenne pepper and coat lightly in flour. Finely dice the onions and garlic. Wash the broccoli, remove the stalks, and divide into small florets. Sauté the broccoli in a little water until al dente. Sauté the garlic with 3 tablespoons of oil and the onions with 2 tablespoons of oil in two separate pans. Add the salmon cubes to the garlic and fry gently. At the same time, add the steamed broccoli to the onions, fry briefly, and add a little salt. Pour the two cups of cream into the onions and broccoli, stir in the mustard, and bring to a gentle boil. Meanwhile, it’s time to remove the fish from the pan and keep warm. Season the cream, mustard, and broccoli sauce with a little Provençal herbs and a little vegetable stock and let it simmer for a while. Serve the salmon with the sauce. This goes well with potato rösti and a fruity white wine.