Summary

Ingredients

• 4 port. Salmon fillet (s) (á 150 g)
• 2 tablespoon lemon juice
• 1 teaspoon herbal salt
• 2 carrot (s)
• 1 leek
• 2 tablespoons oil
• 300 ml broth
• 100 ml white wine, dry
• 100 g crème fraîche with herbs
• 2 pinches saffron powder
• Thyme, rubbed
• Rosemary, dried
• salt and pepper
• sugar

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Instructions

1. Wash off the salmon, pat dry, drizzle with lemon juice and season with the herb salt. Peel the carrots and cut into small cubes, the leek and cut into fine rings.
2. Heat the oil and cook the salmon fillets for about 4 minutes on each side. Take out and keep warm. Briefly sauté the vegetables in the frying fat, add the stock and wine and cook covered for about 10 minutes.
3. Stir in creme fraiche, then season with thyme, rosemary, saffron, salt, pepper and sugar. Add the salmon and leave to stand, covered, for about 5 minutes. Arrange the salmon on the vegetables.
4. This goes well with rice and broccoli.