Summary

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

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Instructions

1. Rinse the salmon, pat dry, season with salt, pepper and lemon juice. Finely chop the dill.
2. 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.
3. 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.
4. Season the sauce with salt, pepper and lemon juice and serve with the salmon on plates, garnish with dill and lemon if you like.
5. Serve with rice, ribbon noodles or potatoes.