With a good fish stock you already have half the battle for a good white wine or fish cream sauce.
In this example, the frozen portion of stock (100 ml) is poured with 200 ml of cream and reduced by half together.
Salmon cubes are cut from the sections and marinated with a little salt and lemon juice for a quarter of an hour.
To serve, the still-cold salmon cubes are placed on sweated onion brunoises and fennel slices and carefully mixed. Pour the finished hot sauce over it and let it simmer without heat.
Mix the cooked noodles with the sauce, which you previously removed and drape over in diced salmon.
Spices used: Herbal salt and some cayenne pepper