Salmon Fillets With Raspberry Sauce

Preparation:

Preparation: Pour the red vinegar into a bowl, immerse the raspberries in it and let them marinate for a whole night. The following day, finely chop the garlic, put it in another bowl and add the mustard and a pinch of salt. Add the raspberries together with the vinegar, mix, then pour the oil slowly, working the mixture with a whisk, so as to crush the fruits and obtain a homogeneous mixture. Finally, season the sauce with a generous grind of pepper and season with salt. Sprinkle the salmon fillets with salt and pepper, brush them with olive oil and roast them under the hot grill for 5-7 minutes, turning them halfway through cooking: the inside should be cooked but still very juicy, the outside golden and crunchy . Finely chop the lemongrass, add it to the sauce and distribute this on four individual plates. Arrange the hot salmon fillets on plates, garnish with a few fresh raspberries and a few lemongrass leaves and serve. --- ADVICE. For this refined and particular dish, created by the chef of a large Californian hotel, the largest and most prized salmon was chosen: king salmon. If it is not available, you can replace it with another more common species.