Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange the salmon with the sauce on plates and serve.
4. Serve with potatoes and vegetables (e.g. broccoli or peas).