Salmon Fillet in Pernod Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 1 onion (s)
- 30 g butter
- 20 g flour
- 400 ml fish stock
- 200 g cream
- 125 g double cream cheese
- 4 cl Pernod
- Salt and pepper, whiter from the mill
- 4 salmon fillet (s) approx. 150g each
Print Recipe
Pin Recipe Instructions
- Peel the garlic and onion and dice very finely. Heat the butter and let both become translucent in it without browning. Add flour and sweat while stirring.
- Stir in the fish stock and cream with the whisk and bring to the boil.
- Let the cream cheese melt in the sauce. Let these simmer for 5 minutes on a gentle heat, then season with Pernod, salt and pepper. Rinse the salmon fillets with cold water, pat dry with kitchen paper and season with salt and pepper. Place in the sauce and let it simmer for 10 minutes.
- Salad and green ribbon noodles or grainy rice go well with this.
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