Salmon Fillet with Cucumber Sauce

Grill olive oil and cover with cucumber slices for serving. Cut the tomatoes in half, hollow them out, fill them with the spiced and herbed seafood and bake them in the stove.

Cook a batter from salt, flour, white wine, pepper, sugar and an egg, nape over the broccoli roses, finish baking in deep fat and season.

For the sauce, dice the remaining part of the cucumber, boil in cider vinegar, drain, mash, add a dash of pepper, salt, white wine and chopped dill and dress with enough olive oil.

Arrange everything on a flat plate and garnish with a bunch of parsley.

Bourdieu from Bordeaux, France.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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