Salmon Fillet in Dill Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s) (approx. 160 g each)
- salt and pepper
- some lemon juice
- 0.5 ½ bunch dill, chopped
- 3 tablespoon butter
- 250 ml vegetable stock
- 2 tablespoon vermouth
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Rinse the salmon, pat dry, season with salt, pepper and lemon juice. Finely chop the dill.
- Heat the butter in a pan, fry the salmon in it on both sides for 3 - 4 minutes, turning carefully. Take the fish out of the pan and set aside, wrapped in aluminum foil.
- Add the stock, wormwood, crème fraîche and dill to the frying fat, bring to the boil once, then simmer over a low heat for about 2 minutes.
- Season the sauce with salt, pepper and lemon juice and serve with the salmon on plates, garnish with dill and lemon if you like.
- Serve with rice, ribbon noodles or potatoes.
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