Baked salmon

Preparation:

Preparation: Remove any hair, bones and scraps from the fish scallops. Place them, 2 by 2, on 6 squares of baking paper. Season the escalopes with a drizzle of oil, salt, cayenne pepper, a little grated ginger and its juice. Brush the edges of the squares with beaten egg white, place another 6 squares of paper on top and close the parcels. Put in the oven already at 250 degrees for 12 minutes. Soften the chopped shallot in the butter, then sprinkle with the pureed juice of a lemon and the Port wine. Bring to the boil and let reduce. Open the parcels with a cut and serve them with the shallot sauce.