Salmon with eggplant sauce (Séverine)

Salmon with eggplant sauce (Séverine)

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  • 1 portion of salmon (cutlet), 1 tbsp. olive oil, 1 tbsp. thick cream, 1 tbsp. grated Parmesan cheese, 4 peeled eggplant slices, 2 slices of zucchini, tarragon.


Cook the salmon and set aside. Cook the slices of aubergine and zucchini 7-8 minutes with steam, adding a little tarragon; Puree and add: Parmesan, cream and olive oil; Mix well and serve with salmon cut into small pieces or mixed according to baby's age.