Salmon Fillet in Plum Cream

Bring the prunes with the port wine to the boil - add the balsamic cream - cover and let stand for approx. 15 minutes

Second, bring the cream with the fish (or vegetable) stock to the boil - reduce a little - season with salt and pepper - finally add the prunes - cover and let stand

Peel the carrot and cut into thin strips with the peeler - only use the green part of the spring onion and cut into rings

Melt the butter in a pan - sweat the carrots, spring onions and some caper berries - season with salt and pepper - add a little vegetable stock - cover and let stand for about 5 minutes (vegetables should still have a bite)

Remove all bones from the salmon with tweezers - season with sea salt and lemon pepper (only on the top) - heat olive oil in a coated pan - place the salmon on the skin side in the pan and fry for approx. 5 min. - then Turn only very briefly for a maximum of 1 min

turn the fish over again and pour cognac over it - ignite and flambé (be careful! Stick flame!) - when the alcohol burns it leaves residues and aromas that make up the special flambé aroma

Finally, place the salmon in the plum cream and cover and leave to stand for another 5 minutes so that the aromas can unfold

Place the vegetable side dishes on the preheated plate - add the salmon - the plum cream with the port wine plums all around - decorate with a little balsamic cream - I also had a marinated lettuce ...