Salmon medallions

Ingredients:

• 4 salmon medaillons
• 1 medium courgette
• 1 can of prawn soup
• glass of cognac
• ¼ litre cream
• pot of salmon eggs
• dill
• parsley
• pepper
• salt

Preparation:

Turn on the grill and allow the plate to heat up. Cut the courgette into pieces each of about ¼cm. When the plate has heated up, spread the pieces over the plate so it is nice and full. Lay the top of the grill onto the courgettes. After about a minute they will be browned. Place the pieces on a dish. Take the prawn soup and pour it into a steel pan and bring it to the boil. Let the sauce reduce so it thickens up. Then add a shot glass of cognac cut the dill and add it to the mixture. Allow the sauce to simmer gently on a low flame.
Place the salmon onto a cutting board and season with salt only. Pre-heat the plate and then place the four medaillons evenly spaced across it. Place the top of the grill onto the salmon and the medaillons should be ready in about 2.5 minutes. The heat will cause the salmon to give off some oil at the side, which can easily be removed ensuring the salmon is low in fat. Once ready, you should slightly season it with a little pepper. Spread the courgette in a fan shape on the dish and place the salmon medaillons on top. Finally add the cream to the sauce and pour it alongside the courgette. Garnish with the salmon eggs and the parsley. The result should have the appearance of a flower: Bon appetit!

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