Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 salmon fillet (s) skinless
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon white wine vinegar
- 150 ml fish stock
- 3 tablespoon crème fraîche
- 1 tablespoon capers
- 1 tablespoon dill, freshly chopped
- 1 tablespoon chives, freshly chopped
- 1 teaspoon potato flour
- 2 tablespoon heavy cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Place the salmon fillets in a baking dish. Add the bay leaf, peppercorns, vinegar and the stock. Cover everything with aluminum foil and place in the oven at 180 ° C for 15-20 minutes.
- Then keep the fillets warm and pour the resulting stock through a sieve into a saucepan. Now add the crème fraîche, dill, chives and capers and season with salt and pepper. Mix the cream with the potato flour and add while stirring constantly. Now bring to the boil again until it thickens.
- Serve potatoes as a side dish and toss them in the pan with a little butter after they have cooked.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below