Ingredients:
1 pack of gulas
500 ml liquid cream
4 slices of salmon
1/4 kg of prawns
2 cloves of garlic
1 / 2 cebolla
Music:
Brown the salmon in a skillet and set it aside in a saucepan. Make a sauce with the onion and garlic, sauté the prawns and the eels. Add this to the pan with the salmon, cover with the cream and simmer for 15 to 20 minutes.
When serving, sprinkle with a little chopped parsley.