125 gr raw almond (crushed )
1 clove of garlic
100 ml white wine
300 ml chicken broth
1 coffee spoon corn starch
500 gr salmon fillet
1 clove garlic
A pinch of parsley
Flaked almonds for garnishing
Chop the garlic and parsley finely. Add olive oil, salt and black pepper, mix them.
Cut the salmon fillet into two pieces.
Place the salmon fillets on a baking paper that is put on aluminium foil. Spread the dressing (garlic&parsley) on the salmon fillets, close the baking paper and aluminum foil like an envelope. Open small ventilation holes on the aluminium foil with the help of a knife. (see the video below)
Bake the salmon for 15 minutes in 200 C pre-heated oven.
Finely chop the onion and garlic. Add some salt and olive oil; saute them until the color turns into gold.
Add the crushed almond, cook them together for 1-2 minutes.
Add the white wine and cook until the alcohol evaporates.
Add the chicken broth and corn starch, stir it and cook for 2-3 minutes.
Blenderize the sauce to get creamy texture.
Spread the almond sauce on the baked salmon.
Garnish with almond flakes and some sprouts.