Salmon in Lemon Cream

Ingredients

 escalopes of salmon, 3 thin, of 200 grs.
 "escaluña", 1 small, cut very thinly
 Albariño Valdamor wine, 1/2 glass
 butter, 1 dice
 single cream, 1/2 glass
 lemon, 1
 salt
 ground white pepper
 green beans, 2 pods, cut into julienne strips

 

Preparation: Sauté the ‘escaluña’ in a skillet with butter. Add win and reduce. Add the single cream and reduce by half. Season with salt and pepper, pour the juice of half lemon. In a warm frying pan, cook the salmon on both sides. Pour the sauce on a hot dish, with the salmon on top. Garnish with lemon wedges and green beans cut into julienne strips.