Salmon, white wine sauce and borage

Main course Fish Salmón



1500 g Salmon

White wine sauce

200 ml Debic Culinaire Original

200 ml White wine

100 ml Fish stock

30 g Shallots, finely chopped

20 g Borage

10 ml Lemon juice

5 g Salt

10 ml Debic Roast & Fry

Potato purée

500 g Potatoes

5 g Salt

5 g Pepper

200 ml Debic Roast & Fry


30 Green asparagus stalks



Season the salmon and fry in the Debic Roast & Fry.

White wine sauce

Fry the finely chopped shallots in Debic Roast & Fry.

Add the white wine and reduce to half.

Add the fish stock and the Debic Culinaire Original and reduce to the required thickness.

Pour through a sieve and season to taste with salt and lemon juice.

Leave the finely chopped borage to infuse the sauce.

Potato purée

Boil the potatoes for 20 minutes.

Purée the potatoes and then add the Debic Roast & Fry.

Season to taste with salt and pepper.


Blanch the asparagus.


Assemble the salmon, asparagus and potato purée on the plate and finish with the sauce.