Salmon with Rice and Hot Crème Fraîche Sauce

Instructions

If the salmon is frozen, leave it in its plastic packaging and float it in a sink or large pot of 40°C water until it has thawed completely. Heat the oven to 170°C with top and bottom heat.

Put the rice in a stock pot, cover it with cold water, then tip it into a sieve set in the sink to drain. Spoon any rice left in the pot back into the sieve's contents, return all the rice to the pot, and add the 575 ml of water.

Put the lid on the pot and set it over the highest heat. When the rice starts to boil, turn the heat to low so it barely simmers, and cook for 20 minutes, until the water is absorbed and the rice is tender.

Rinse and peel the carrots. Cut each into 4 pieces of equal length, then halve each piece, and put them in a serving bowl.

Thaw the frozen peas in a sieve by running water over them until they are no longer icy. Cold water works, it just takes a little longer.

Open the thawed salmon, drain off the liquid, and place the fillet in a cake pan. Wash your hands afterward and throw away the packaging.

Spoon the crème fraîche into a bowl, add the hot sauce, and stir until the sauce is mostly smooth. Pour it over the salmon so the fish is fully covered.

Bake the salmon in the preheated oven for 15 minutes. Serve it with the rice and the carrots and peas on the side.