Salmon fillet with sauce of Santocci

(level 1 to 3)

(number of persons) 

 Preparation time: 20 min.  


  • 4 salmon fillets, 180g
  • 20 cl Limoncello
  • 8 cl dry white wine
  • 20 cl cream +35%
  • 1 tbsp fresh basil
  • 10 cl chicken bouillon
  • 1 shallot
  • Add: 1 fresh tomato cut into small cubes


  • Cut the shallot into small cubes
  • Wash the tomato and only cut the meat and skin into small cubes
  • Take a steel pan and mix the Santocci, cream, basil, bouillon and shallot. Reduce to 1/3 and keep warm.
  • Add some olive oil, pepper, salt and a slice of lemon to the salmon fillets. Steam for 10 minutes or bake in the oven (preferably in a covered roasting pan with some white wine to prevent it from drying out)
  • Mix the tomatoes with the sauce and simmer gently 1 minute before serving, making sure that the tomatoes remain crisp.
  • Serve with pasta


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