Summary

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

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Instructions

1. 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.
2. 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.
3. Serve potatoes as a side dish and toss them in the pan with a little butter after they have cooked.