Burgundy Christmas Recipe

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honey and fig mustard sauce



  • 2 shallots
  • 0.066 pounds of butter
  • 4 tbsp. butter
  • 4 figs
  • 1 lemon
  • 4 tbsp. Fallot mustard with honey and figs
  • 4 salmon fillets with skin
  • 4 tbsp. soy sauce – salt and pepper


  1. Peel the shallots and dice them. In a frying pan, gently fry them in the butter. When they become transparent, pour in the white wine. Leave to simmer for 10 minutes, until the liquid has evaporated.
  2. Wash the figs, cut them into pieces and place them in the pan. Leave to stew for 5 minutes, then add half the lemon juice and the honey-fig mustard.
  3. Season with salt and pepper and keep warm.
  4. In another pan, cook the salmon fillets skin side down over high heat. Lower the heat, cover and cook for another 2 minutes.
  5. Add the soy sauce and the remaining lemon juice. Cover and cook for a few more minutes. The salmon should still be pink. Serve the salmon with the sauce and mashed potatoes.

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