Salmon Fillet in Fine Dill Sauce, with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice
- 200 g peas, frozen
- 0.5 liter ½ vegetable stock
- 500 g salmon fillet (s), (frozen)
- 2 tablespoon lemon juice
- 1 small onion (s), (diced)
- 300 ml vegetable stock
- 100 ml cream
- 1 tablespoon cornstarch, (Mondamin)
- 1 teaspoon mustard
- 1 bunch dill
- 1 pinch (s) salt
- 1 pinch (s) pepper
- butter
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Bring the rice with the vegetable stock to the boil, add the peas and allow to swell (about 15 minutes).
- In the meantime, rinse the salmon fillet with cold water, pat dry and cut into 2 cm pieces. Drizzle with the lemon juice and set aside.
- Braise the onion in a little butter. Dissolve the moonamine in the cream and pour the broth over the onions and bring to the boil until the sauce is thickened.
- Season to taste with salt, pepper, a pinch of sugar, mustard and lemon juice. Place the salmon in the sauce and let it simmer for about 4 minutes. Just before serving, add the dill to the sauce and serve with the rice.
- TIP:
- If small children are to eat, simply add the salmon fillet to the sauce before seasoning and either omit the seasoning (for the toddler) or only season it very slightly. Skim off portion and only then season for the adults.
- My little daughter (14 months) loves this dish!
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