Technical Stages :

• Keep the salmon in the fridge.
• Bring the fish broth to a boiling point in order to reduce by half.
• Bring a pot of salted water to a boil.
• Throw the washed spinach in the boiling water.
• Blanch for a few minutes.
• Refresh in a large bowl filled with ice cold water (to fix the nice green coloration of the spinach).
• Drain.
• Repeat with the broccolis (but change the water).
• Mix the spinach and broccolis in a food processor.
• Add the herbs (basil, tarragon).
• Chop finely.
• Meanwhile...
• The fish broth reduced. Add the whipping cream, bring to a boiling point and reduce again.
• Add the vegetable and herbs puree.
• Mix well and reduce again for a few minutes.
• Season.
• Puree a little more if needed, to make a really homogeneous sauce. Set aside in a bain Marie.
• Cook in a pan or grill the salmon steaks.
• Pour the warm sauce in a service dish, with the fish in the middle.