Rice With Salmon

Preparation:

Preparation: First remove the skin and bones from the fish and cut them into 5 cm pieces. In a sauté pan, cook the salmon for 10 minutes with two tablespoons of water and 25 g of butter and then add salt. In a saucepan, cook the chopped onion with 20 g of butter. Add the rice, toast it for 2 minutes, pour two and a half glasses of boiling salted water. Bring to a boil, lower the heat and continue cooking for 15 minutes. Pour the béchamel into a saucepan, add the fish stock and bring to the boil; add the curry and pepper, stir, add the salmon and cook for another 2 minutes. Chop hard-boiled eggs and bechamel sauce with salmon. Sprinkle with chopped parsley and serve immediately.