I love spring onions and bought a huge bunch on Saturday in France. Sweated down in some oil and cooked in some wine made the base of my mustard sauce. It just takes a while to reduce the white wine, add the two different kinds of mustard and a good heap of creme fraiche.
Some salt and pepper and as a secret ingredient just a splash of agave syrup.
Clean the broccoli first and put it in a steamer. Nothing more to do, just wait until the hot water did its job.
Chop the onions and saute tem in oil, place a lid on top of the pan to make it quicker. When the sauce is ready, get it into a bowl and clean the pan.
Season the salmon with salt and pepper and bake it in some oil. It needs to be very flaky and not over cooked inside.
Recipe for the sauce:
3 spring onions
1 tbsp oil
60 ml white wine
1 1/2 tbsp whole grain mustard
2 tsp sweet and spicy mustard
3 tbsp creme fraiche
Salt and pepper
1 tsp agave syrup
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