Ingredients • 6 salmon filets • 4 spring onions • 2 carrots • 1 lemon, for the juice • 1 ts chopped parsley • 60 g butter • 40 cl light cream • 30 cl chicken stock • 2 ts flour • 2 ts musterd (strong) • salt & pepper Preparation Cut the salmon fillets into cubes. Peel the carrots, wash them and slice. Cook in boiling salted water for 20 minutes. Wash and chop them. Melt 20 g butter in pan and fry the spring onions, the drained carrots and the salmon cubes for 5 minutes while stirring. Melt 40 g butter in a saucepan and add the flour. Mix and pour the broth. Let thicken, then add the cream and mustard. Season with salt. Sprinkle with parsley. Preheat the oven at 180°C (th. 6). Divide the carrots and half the spring onions in 6 small cocottes. Add the cubes of salmon and cover in cream and mustard. Sprinkle the rest of the spring onions. Add some pink peppercorns in each cocotte. Bake for 10 to 15 minutes (depending on the oven). Sprinkle the fish with lemon juice. Serve with rice.