Grilled salmon with congac sauce

Step 1/9

• 300 g potatoes

Peel and boil the potatoes

Step 2/9

• 150 g carrots
• 150 g parsnips

• grater

Peel and grate carrots and parsnip. Save for later

Step 3/9

• 1 shallot

• saucepan
• whisk

Heat a sauce pan to medium/high. Roughly chop the shallot, and add it the pan. Heat it for 1-2min

Step 4/9

• 6 cl Cognac
• 100 ml water
• 2 tsp veal stock

Add the water, congac and veal stock to the sauce pan. Let it shimmer and reduce to half

Step 5/9

• Strainer

Strain the pre-sauce, and disgard the shallots, and add the strained sauce back to the pan

Step 6/9

• 350 ml cream
• 2 tsp sugar

Add the cream(200ml) and sugar to the sauce pan. Let it shimmer on low heat until serving

Step 7/9

• saucepan

Add the grated carrot/parsnip + the rest of the cream to a new sauce pan. Bring to a shimmer for 5-6min

Step 8/9

• 250 g salmon fillets

• frying pan

Heat a pan to medium/high heat. Salt the salmon, add oil to the pan and fry the salmon 2min on each side. Inner temp: 45-50C/110-125F