4 slices of fresh salmon, 200 g cream, 50 g butter, 50 g olive oil, 1 onion, 1 garlic clove, 200 g orange juice (not from red oranges), 1 glass of white wine
Melt the butter in a pan and sauté the garlic. Flour the salmon and sauté in the pan making sure it has turned brown on both sides. Moisten with the white wine. When the alcohol has evaporated, add the cream and the freshly squeezed orange juice. Cook the salmon well, turning the slices often. In the end, the sauce should be very creamy. Garnish with slices of orange and serve immediately.