Salmon with nougat sauce

Preparation

1. First we will prepare the nougat cream: : We preheat the oven at 180º and we introduce the almonds spread on the tray. We leave them 5 minutes, We take them out of the oven and reserve.

2. We introduce the sugar in the glass and pulverize it with a turbo. We lower the remains of the walls with the spatula.

3. We program speed 4, no time and we are pouring the honey, the egg white and the sunflower oil through the mouth, we 6 seconds more after adding everything to finish emulsifying.

4. We incorporate the almonds. We crush during 15 seconds at 5/7 speed.

5. We lower the remains of the walls towards the blades and crush 30 seconds at speed 10.

6. We go back down the remains and again, 15 seconds at speed 8.

7. We lower the mass of the walls again and program 2 minutes at speed 5. We already have the nougat cream. We leave it in the glass and, from it, we are going to make the sauce, adding cream.

8. Add the 200 ml of cream and heat for 6 minutes, 100º, speed 5.

9. We take out and reserve.

10. We rinse the glass and fill it with a liter and a half of water.

11. Place the salmon slices on the Varoma tray. If one of them does not fit, it can go at the bottom.

12. We add salt, pepper and spread them with olive oil

13. We put the Varoma in its place and program 10 minutes, Varoma temperature, speed 1.

14. We remove the salmon, remove the skin and the bones.

15. We place the sauce on each plate; over it, the salmon and we finish with a touch of balsamic vinegar reduction.