Salmon chops with rosemary sauce and rose quail

Ingredients for Salmon chops with rosemary sauce and rose quail

Instructions for Salmon chops with rosemary sauce and rose quail

To prepare the Salmon chops with rosemary sauce and rose quail recipe, please follow these instructions:

Melt a little butter on a thickened forehead and sauté the onions. Add the white wine and the mashed potatoes, let it boil a little and pass it through a sieve. Add rosemary and simmer.

Stir the salmon chops in butter on a warm pan until golden and finished. Then put the quail eggs and put them on the salmon chops.

Fit the butter into the sauce and apply the sauce to 4 hot plates. Place the chops on the middle of the plates and sprinkle plenty of freshly chopped parsley.

Server cooked Basmati rice to.