Salmon With Truffle

Preparation:

Preparation: Clean the snap peas, blanch them for a couple of minutes in plenty of salted water, making sure they remain al dente. Let them cool under running water, open them, cut them into thin strips and sauté them in a pan with butter, salt and pepper. Heat the clarified butter and olive oil in a baking dish and brown the salmon fillets, already sprinkled with salt and pepper. Let them lightly brown on both sides, then finish cooking in the hot oven (200 degrees) for a few minutes. Distribute the hot vegetables on four individual plates and place the fish fillets on top. Cook the truffle slices in a saucepan with their preservation liquid, then place them on the salmon. Prepare the white wine sauce as indicated in the corresponding recipe, place it in a small saucepan, dilute it slightly with a little of the truffle conservation liquid, then bring to the boil. Blend the sauce, season with salt and serve it with the fish.