- 2 salmon loins without skin and bones
- 1 cebolla
- 100 ml of white wine
- 100 grams of Blue Cheese Talenus Blue
- 160 ml of evaporated milk or cream
- Fresh dill
- Ground black pepper
- Soft olive oil
We start by chopping the onion as finely as possible and pour it into a saucepan on the fire with a little soft olive oil.
We constantly stir over very low heat for a few minutes until the onion becomes transparent.
At that time we pour the wine, lower the heat and let it cook for about 20 minutes or until we see that the onion has absorbed all the wine. Season with a little salt and ground black pepper.
Next, we turn off the heat, add the blue cheese and stir until it melts.
We relight the fire, moderate, and add the evaporated milk or cream together with the finely chopped fresh dill leaves.
As soon as we see bubbles begin to appear on the surface, we lower the heat so that the sauce gradually reduces, in addition to preventing it from cutting.
With the sauce made, we get the salmon. Season the salmon loins with salt and pepper, while heating a pan on the fire with a little oil.
We make the salmon for a few minutes on each side, making sure that not too much is done.
When both salmon loins are done, top them with a generous amount of blue cheese sauce and dill.
It can be accompanied by some grilled wild asparagus.