Summary

Ingredients

• 2 salmon fillet (s), frozen
• 1 bunch spring onion (s) or a stick leek
• 0.5 ½ cup whipped cream
• Lemon juice
• 40 g butter
• some garlic, chopped
• salt and pepper
• parsley

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Instructions

1. Let the frozen salmon fillets thaw slowly. Wash off fresh fillets. Pat the fish dry and drizzle with lemon juice. Let it steep for 15 minutes.
2. Melt half of the butter (20 g) in a saucepan and sweat the spring onions, cut into rings, for about 5 minutes. Top up with cream and reduce a little, season with salt, pepper and garlic. If you like to eat sauce with it, please double the ingredients.
3. Melt the remaining butter in another pan. Lightly salt and pepper the salmon fillets and place in the pan. Let simmer on each side for approx. 4-5 minutes over low heat (do not brown!). Pour the prepared cream sauce over the fish and let it get hot. Serve sprinkled with plenty of parsley (preferably fresh)
4. Serve with a green salad. We eat this dish either with rice or with ribbon noodles. Spinach noodles also taste good with it. Baguette can also be served.