For 4 people
For 4 people
Cut the salmon in dice and mix it with 50 grams of crème fraîche.
Salt, pepper, chop the chives and mix it with the salmon and the cream.
Divide the preparation on the brick sheets and contain them using a bit of chives.
Put in the oven for 10 minutes.
Meanwhile, reduce the champagne with the fish fume and the minced shallots.
Go to the Chinese and reduce with the remaining amount of crème fraîche.
Add the butter, mixing on the low heat.
Serve.
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