POELEE DE SAUMON AUX RAISINS



4 fillets of salmon or salmon steak, 1 bunch of white grapes of about 200 g (0,44 lbs), 150 ml (5,07 oz) of white wine and 150 ml (5,07 oz) of water, 1.5 tbsp of sauce creamy herbal Maggi lemon, 1 tbsp oil, 1 tbsp 8% cream.
Cut the salmon fillet into large dice. 
Wash and de-seed them grapes.
In a frying pan, heat the oil and sauté the diced salmon over high heat for about 5 minutes. Add the mixture water and white wine as well as the grapes and leave to cook on a low boil for about 5  minutes.
At the end of cooking, add the sauce lemon herbs and simmer for 2 minutes for the sauce to thicken. 
Add the fresh cream and serve.


 

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