Salmon escalopes with Cider
4 salmon escalopes (each weighing 180g)
25cl dry cider
2 tomatoes (skinned and seeded)
2 shallots (finely chopped)
100g whipping cream
1dsp cider vinegar
salt and white pepper
1tbsp chopped chives
Grease an oven-proof dish and evenly sprinkle with the chopped shallots. Pour on the cider and cider vinegar. Season the escalopes with salt and pepper and place on top of the shallots and cider. Cover them with aluminium foil and place the dish in the oven at 180° Celsius. Leave to cook for 10 minutes.
Remove the escalopes from the oven and keep hot. Mix the cooking juices with the tomatoes, cider vinegar and whipping cream.
Reduce the sauce by half and pour in the blender. Blend until creamy. Dress 4 warm plates with the sauce, placing the salmon in the center and sprinkling each with chives and chervil.