Salmon Trout Fillet with Chervil Sabayon
Preheat the oven to 180 °C. For the chervil sabayon, cut the potato into slices. Heat the butter and sauté the potato slices in it without letting them take color. Season with salt, pepper, cayenne pepper and nutmeg. Add chicken stock and cook for about 8 minutes. Blend and strain through a sieve. Meanwhile, season … Read more