Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake with fan-assisted (preheated) - 180 degrees for about 20 minutes.
6. Total time - about 50 minutes.
7. Boiled potatoes go well with it.