Salmon with Rhubarb and Ginger

• 4 escalopes salmon, weighing 200 g/7 oz each
• 8

First make the velouté

Cook the finely chopped shallots in the butter. Pour in the Noilly Prat and reduce to a syrupy consistency, then add the fish stock and reduce by half. Stir in the cream and bring to the boil, cook gently for 10 minutes. Sieve the mixture and keep warm.

Blanch the ginger in boiling water and refresh under cold water. Melt the butter, add the rhubarb with