Salmon stew

Preparation:

Preparation: Scale, skin and gut the salmon. Make a cut along the backbone and make the side fillets. Cut them into small pieces and cook them over high heat in a non-stick pan for about two minutes. Heat the fish stock in a saucepan, add the cream and vermouth and thicken. Arrange the salmon stew on a serving plate, cover with the cream, sprinkle with very finely chopped chives and serve immediately.