How to cook
After 10 minutes, heat a little of the oil in a pan on the stove and fry the fish fillets evenly on both sides. Remove them onto a plate. Top up with the remaining oil in the pan and fry the chopped onion until light caramelization, add chopped carrots and mushrooms and sauté until tender.
Mix the vegetables with tomato paste and the flour, pre-fried in a little butter. While stirring continuously, add fish broth, season with salt and pepper and add the fish fillets. Simmer on the stove until the liquid is reduced.
Serve each salmon ragout portion sprinkled with chopped fresh parsley.