Summary

Ingredients

• 150 g shrimp (s)
• 3 tablespoon butter
• 2 tablespoon flour
• 100 g cream
• 1 tablespoon vegetable stock, grained
• Salt and pepper, whiter
• 2 tablespoon lemon juice
• 1 tablespoon honey, more liquid
• 1 tablespoon mustard, medium hot
• 600 g salmon fillet (s)
• 2 cucumber (s)
• some stalks dill
• Fat for the shape

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Instructions

1. Thaw the prawns.
2. Heat the butter in a saucepan, sweat the flour in it, add 300 ml of water and the cream while stirring. Stir in the stock, bring to the boil and let everything simmer for about 5 minutes. Season to taste with salt, pepper, lemon juice, honey and mustard. Wash, pluck, finely chop the dill and stir into the sauce.
3. Wash salmon, pat dry and cut into 4 pieces, season with salt and pepper. Peel the cucumber, cut in half lengthways, core and cut into slices.
4. Put the cucumbers in a greased baking dish. Spread the salmon on top, pour the sauce over it and cover everything with the prawns. Cook in a preheated oven (fan oven: 150 degrees) for about 20 minutes.
5. Boiled potatoes or rice taste great as a side dish.