Summary

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

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Instructions

1. Preheat the oven to approx. 190 - 200 ° C top / bottom heat.
2. Let the fish thaw a little and season with salt and pepper.
3. 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.
4. 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.