Salmon on Vegetables from Oven
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 0.5 ½ celeriac
- 4 carrot (s)
- 1 zucchini
- 0.3 liters vegetable stock or fish stock
- salt and pepper
- 0.2 liters cream
- 1 teaspoon Dijon mustard
- 0.1 liters white wine
- 2 teaspoons cornstarch or 1 egg yolk to thicken
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into long thin strips (julienne) with a slicer and place them in a baking dish. Pour in the heated stock or stock, place the fish fillets on top and season with salt and pepper.
- Cook in the oven at 160 ° C until the fish is through. The cooking time depends on whether you are using salmon steaks, fillets or frozen salmon. Approx. 15 - 25 minutes.
- While the fish is cooking, put on a saucepan with the white wine for the sauce and let it reduce slightly. Pour in the cream and let it boil briefly.
- When the fish is cooked, I pour the vegetable broth from the baking dish into the sauce, season it with the mustard and possibly also salt and white pepper and bind it a little with the starch.
- You can also use egg yolks, I prefer starch. I serve basmati rice with it.
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