Cucumber Salmon Ragout On

– large cubes,Black pepper Pepper – zest e and juice Oil, for for frying.

Bring fish stock and white wine to a boil and reduce by half. Add the whipping cream and continue cooking until a creamy sauce is formed. Cut 1/5 of the borage leaves into fine strips and add to the sauce. Marinate the salmon cubes for five minutes with salt, black pepper, juice of one lemon and zest. Remove the skin from the cucumber, cut in half, remove the seeds if necessary and cut into 1/2 cm cubes. Add fish and cucumber cubes to hot sauce form and gently simmer for 3 to 4 minutes.

Before serving, briefly bake the remaining borage leaves in hot oil at 160 °C until done. Form the baked borage leaves with the borage flowers on the salmon ragout and bring to the table.

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