Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 salmon fillet (s), 10 g each
- 4 dashes lime juice
- Sea salt, from the mill
- Pepper, whiter, from the mill
- 1 ½ tablespoon butter
- 10 macadamia nuts, salted
- 130 ml white wine, dry (Riesling)
- 50 ml cream
- 1 tablespoon flour
- 0.5 tablespoon ½ dill tips, dried
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Grind the macadamia nuts. Drizzle the salmon fillets with lemon juice, season with salt and white pepper and let rest for a few minutes.
- Melt butter in a hot pan. Fry the salmon fillets briefly on both sides in the foaming butter. Add the nuts and heat. Then deglaze with the wine and cover and simmer for about 5 minutes over low heat. Take the salmon out of the pan and keep warm.
- Mix the cream and flour and use it to thicken the sauce. Then add the dill and simmer briefly.
- Briefly heat the salmon in the sauce again and then season with freshly ground black pepper.
- This goes well with pasta sotto with French beans à la Didi (in my recipes).
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