Summary

Ingredients

• 200 g cream
• 250 g salmon (frozen)
• 2 teaspoons vegetable stock, instant
• 1 pinch (s) pepper
• 2 pinches dill
• some cornstarch
• 1 teaspoon tomato paste
• 1 small clove garlic
• 1 shallot (s) or small onion
• a little fat

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Instructions

1. Let the salmon thaw briefly and place in a baking dish. I did it that way, but it`s likely to stay juicier when frozen.
2. Mix the cream with 2 teaspoons of vegetable stock, 1 teaspoon of tomato paste (so that the sauce gets a nice color and a fuller taste), some starch (so that the fat binds and the sauce becomes homogeneous) and the pressed garlic. Add a little pepper and dill and mix well (or mix up briefly).
3. Finely dice the shallot, sweat briefly in a little fat and add to the cream. Now distribute the sauce on the salmon in the pan and bake in the oven preheated to 180 ° C with convection for about 20 - 30 minutes.
4. I usually use potatoes as a side dish.