Salmon on Riesling Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 6 hrs 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the fish:
- 700 g salmon fillet (s) with skin
- 2 cloves garlic
- salt and pepper
- 1 bottle Worcester sauce
- some parsley, fresh or dried
- some olive oil
- possibly turmeric
For the sauce:
- 500 ml vegetable stock, hot
- 200 ml cream
- 150 ml white wine (Riesling)
- 40 g butter
- 40 grams flour
- 0.5 ½ lemon (s), add the juice
- 1 small onion (s)
- 1 small Bunch dill
- some salt and pepper
- possibly flour or sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the salmon and pat dry. Cut the fillet into strips about 5 cm wide. Place on the skin side and rub with the spices and pressed garlic. Now drizzle with Worcester sauce so that the fish is well covered and pickled. Leave the marinated fish to stand for about 6 hours (can also be done overnight).
- Heat olive oil in a pan to fry. Fry the fish with the skin side only for about 2 - 3 minutes. Take the fish out of the pan and put it in a baking dish. Add some of the sauce so that the bottom of the pan is covered but not the fish.
- Finish cooking in the preheated oven at 200 ° C top / bottom heat on the penultimate rack from below. This takes about 10 minutes.
- Finely dice the onion. Mix the vegetable stock with the cream and the white wine. Melt the butter in the saucepan and let the onions become translucent. Use the flour to make a light roux. Deglaze with the stock mixture and stir well so that there are no lumps.
- Season with salt, pepper and lemon juice. If the sauce is too runny, thicken it with flour or a light sauce thickener. Let something cook. Cut the dill into small pieces and add to the sauce.
- Serve the fish and sauce together. This goes well with rice and almond broccoli.
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