Salmon and Sole on Green Mustard Herb Sauce

Inspired by feelings that stem from being a Thai, the chef, who created this dish, intertwines salmon and sole similar to making a Thai basket. The pink color of the salmon contrasts with the white sole, adding even more appeal to this delicious dish.

For this dish we need 300 grams of salmon; 300 grams of sole; 40 grams of chopped shallots; ¾ cup of white wine; 2 cups of cream; 3 tablespoons of Wasabi (Japanese green mustard); 1 tablespoon of sweet basil (chopped); 2 teaspoons of chopped coriander; 1 tablespoon of lemon juice; 1 tablespoon of salt for seasoning; 1 tablespoon of butter.

For preparation, place the shallots, with the white wine, into a pot and boil over a low heat until the mixture begins to dry. When 3 to 4 tablespoons of liquid remains, add the cream and stir the mixture. Add the Wasabi, which should have already been mixed with water, and stir all with a hand mixer.

Boil to the desired thickness and season with salt and lemon juice. Add the sweet basil and coriander and blend the butter into the herb sauce. Steam the intertwined salmon and sole for 7 to 10 minutes. While waiting, pour the green mustard herb sauce on the plate, afterwards placing the salmon and sole on the sauce. Serve the dish with vegetables and boiled potatoes. Alternatively, fried rice and butter presents and excellent complementary addition.