Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. You can also use egg yolks, I prefer starch. I serve basmati rice with it.