3/4 cup of toasted sesame seeds
6 salmon fillets (1.2 kg)
Salt and black pepper to taste
Sauce
1 cup of heavy cream
1/2 cup of dry white wine
1/2 cup of spinach leaves
1/2 cup of arugula leaves
4 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of chopped fresh dill
1 small onion, finely chopped
Salt and black pepper to taste
For decoration
6 sprigs of fresh dill
3/4 cup of toasted sesame seeds
6 salmon fillets (1.2 kg)
Salt and black pepper to taste
Sauce
1 cup of heavy cream
1/2 cup of dry white wine
1/2 cup of spinach leaves
1/2 cup of arugula leaves
4 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of chopped fresh dill
1 small onion, finely chopped
Salt and black pepper to taste
For decoration
6 sprigs of fresh dill
Simmer the white wine with the onion over high heat for 5 minutes
Add the heavy cream and simmer for 10 minutes or until slightly thickened
Blend in a blender, add the spinach, arugula, and dill, and blend well
Add the butter and blend until the sauce is smooth
Season with salt and black pepper. Reserve
Fish
Season the fillets with salt and black pepper and coat with sesame seeds
Heat half of the olive oil over medium heat and fry three fillets for about 3 minutes per side or until the sesame crust is golden brown
Add the remaining olive oil and fry the remaining fillets
Distribute the sauce among six plates, place a fillet on each, decorate with fresh dill, and serve.
