Salmon with cider

For 4 people | Preparation: 25 minutes | Cooking: 20 minutes


  • 1 tomatoes can
  • ½ chervil bunch
  • ½ chives bunch
  • 125g butter
  • 15cl whipping cream
  • 3 shallots
  • 40cl organic semi-dry Val de Rance cider
  • 6 fresh salmon steaks
  • Salt pepper
  • Cider vinegar


  • Preheat oven to 180 ° C
  • Salt and pepper the salmon steaks
  • Crush the tomatoes, peel and cut the shallots in half.
  • Chop chives and chervil. Lightly grease the baking dish
  • Arrange the salmon steaks seasoned in the baking dish.
  • Sprinkle with shallots and moisten with the cider.
  • Cover the dish with aluminum
  • Bake for 10 minutes at 180 ° C
  • After this time, collect the cooking juice into a saucepan. Keep the fish in the oven off, covered with aluminum foil
  • Add chopped tomatoes to the cooking juice, 1 tablespoon of cider vinegar and whipping cream. Halve. Blend the preparation in the mixer, then mount it with the whisk and with the butter
  • Cover the salmon steaks with cider sauce and sprinkle with chopped herbs
  • Serve with potatoes steamed

Message from the Cellar master:
“For a soft and tangy dish, use the semi-dry cider for the best harmony. »

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