Bonnet Of Salmon on Roasted Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), fresh or frozen
- 750 g veetable mix (imperial veetables), frozen
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon tomato paste
- 200 ml vegetable stock
- 100 ml Cremefine (7%) or cream
- 4 tablespoon sour cream
- 2 tablespoon olive oil
- salt and pepper
- herbs Provence
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 190 - 200 ° C top / bottom heat.
- Let the fish thaw a little and season with salt and pepper.
- Finely dice onion and garlic and fry in olive oil in a pan. Add the vegetables, season with salt, pepper and the herbs and fry everything a little more. Then deglaze with vegetable stock. Add the tomato paste, stir in and cook everything with the lid on for 5 minutes. Then stir in Cremefine and bring to the boil. Possibly season again.
- Put everything in a baking dish, put the fish on top. Spread the sour cream on the fish and put everything in the oven. Bake for 25-30 minutes.
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