Salmon With Two Mustards
|White of leek||1⁄2 Pound, cut into pieces|
|Grated carrots||1⁄2 Pound|
|White wine||3 Tablespoon|
|Fresh salmon steaks||4|
|Mild mustard||3 Tablespoon|
|Dijon mustard/Meaux mustard||2 Tablespoon|
|Sour cream||3⁄4 Cup (12 tbs) (creme fraiche)|
|Chopped parsley||1 Tablespoon|
Rinse and drain the leeks.
Put the leeks and carrots in a dish with the white wine.
Cover and microwave on HIGH for 8 minutes.
Rinse the salmon steaks under plenty of cold running water and pat dry on kitchen paper.
Sprinkle salt and pepper over the base of a round dish and put the salmon into it in a circle, skin side outward.
Season with salt and pepper and cover.
Remove the vegetables from the microwave oven and leave to stand.
Put the salmon in the oven and microwave on HIGH for 3 minutes.
Mix together the two mustards and the sour cream (creme fraiche) in a bowl.
Add the butter.
Remove the fish from the oven and take off the skin.
Put the mustard and sour cream (creme fraiche) mixture into the oven and microwave on HIGH for 1 minute.
Remove the bowl from the oven and whisk vigorously.
Pour three-quarters of the sauce over the vegetables and stir carefully.
Put the vegetables in a serving dish and arrange the salmon steaks on top, using a slotted spatula Coat the fish with the remaining sauce, sprinkle with chopped parsley