Summary

Ingredients

• 800 g salmon fillet (s), peeled, cut into 4 slices
• 1 tablespoon lemon (s), add the juice
• 100 g herb butter
• 2 tablespoon flour
• 300 ml fish stock
• 3 tablespoon mustard (Dijon)
• 200 ml cream
• 3 tablespoon sugar
• 1 bunch dill, finely chopped
• salt
• pepper
• 2 tablespoon lemon juice

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Instructions

1. Drizzle the salmon fillet with lemon.
2. Drain the herb butter in a large pan, dust with flour, sweat and gradually deglaze with fish stock while stirring constantly, fold in the mustard, deglaze with cream and simmer for about 10 minutes.
3. Dissolve the sugar, fold in the dill, season with salt and pepper and stir in the lemon juice, put the salmon pieces in the sauce and leave to stand on a low flame for about 10 minutes with the lid closed.