Salmon Fillets in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g salmon fillet (s)
- 150 ml sweet cream
- 120 ml vegetable stock
- 1 teaspoon mustard, medium hot
- 1 squirt lemon juice
- 1 tablespoon butter, cold
- 1 tablespoon olive oil
- 1 tablespoon water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the salmon fillet with salt and pepper. Briefly fry in the olive oil on one side in a pan. Add 1 tablespoon of water, put the lid on and simmer for about 15 minutes over low heat. Then carefully lift the fish out of the pan and keep it warm.
- Now bring the vegetable stock with the mustard to the boil in the pan. Add a squeeze of lemon juice. Add the cream, season with salt and pepper and bring to the boil. While cooking, stir in small amounts of the cold butter - this binds the sauce.
- Arrange the salmon with the sauce on plates and serve.
- Serve with potatoes and vegetables (e.g. broccoli or peas).
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