Salmon in cava with capers

Cut the salmon fillet into 2 cm pieces. Put the pieces in a bowl, pour the cava over and leave to marinate in the fridge for at least 1 hour.

Chop the shallots, cut the garlic and let the capers drain.

Heat the oil in a frying pan and fry the shallots for 4 minutes. Add the garlic.

Take the salmon out of the marinade and add. Fry the salmon in 3 minutes until done. Season with salt and pepper.

Add 100 ml of marinade and capers during the last minute.

Cut the parsley fine and the lemon into pieces. Sprinkle over the salmon and serve with a lemon wedge. Stick a stick in every piece of salmon. Bon appétit! .