Salmon in lime cream sauce

Grate the green skin of the lime and squeeze out the fruit. Cut the salmon fillet into 8 cubes and scoop in a bowl with the lime zest, 1 tbsp lime juice, salt and chili pepper to taste. Marinate the salmon for at least 15 minutes in the lime mixture and keep covered in the refrigerator. In the meantime, pour the cooking cream into a container and stir in the chives, also keep covered until used in the refrigerator.

Heat a knob of butter in a gourmet pan and scald two cubes of salmon. Add a generous dash of cream and simmer for 2-3 minutes until the salmon is rosé inside.