Salmon in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 salmon fillet (s), whole or
- 4 port. Salmon fillet (s), frozen
- 40 g butter
- 1 bunch soup greens
- 1 bunch parsley
- 1 medium onion (s)
- 1 tablespoon flour, heaped
- 400 ml whipped cream
- 125 ml vegetable stock
- Lemon (s), juice it
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Portion the whole salmon fillet into 4 pieces or defrost frozen salmon fillet pieces. Rinse, pat dry, sprinkle with salt and pepper. Grease the bottom of a baking dish with a little butter and place the salmon pieces in it.
- Clean, wash and drain the soup greens. Cut the carrot, leek and celery into very fine cubes. Finely chop the parsley after washing / draining (without stems). Peel the onion, dice finely.
- Heat the remaining butter in a saucepan and fry the onion and soup greens in it. Mix the flour and cream with a whisk and add the vegetable stock to the vegetable cubes.
- Bring the sauce to the boil while stirring and cook for about 2 minutes, season with salt, pepper and lemon juice and pour over the salmon. Put the baking dish on the wire rack in the oven.
- Bake with fan-assisted (preheated) - 180 degrees for about 20 minutes.
- Total time - about 50 minutes.
- Boiled potatoes go well with it.
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