Tabouleh with Salmon and Basil Sauce

• 2 tomatoes, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 lemon juice
• 150 g bulghur wheat, precooked
• 4 salmon fillets, small pieces
• 100 ml dry white wine
• 200 ml low-fat cream
• ½ bunch basil
• 1 sprig fresh mint, finely chopped
• Salt and pepper

Mix the tomatoes, peppers and mint with the lemon juice. Add the bulghur wheat and put the mixture into a small heatproof bowl. Season the salmon fi llets.

Place bowl and fi sh fi llets in basket no.1. Steam for 10 minutes.

In a saucepan reduce the white wine by half, then add the cream and basil leaves. Blend with a food processor or blender and adjust the seasoning. Put some tabouleh in the middle of the each plate and top with the fish. Pour a line of sauce around the edges.

Coat the monkfish medallions with Chinese spices. Reduce the white wine with the shallot until dry.