Summary

Ingredients

• 2 orange (s), untreated
• 2 bunch dill
• 2 tablespoon honey
• 50 g butter, soft
• salt and pepper
• 1 tablespoon mustard, grainier
• 1 kg salmon fillet (s) (center piece, skin and bones)
• 300 ml vegetable stock
• 150 ml whipped cream
• 100 ml white wine
• 3 tablespoon sauce thickener, lighter
• sugar

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Instructions

1. Cut oranges into thin slices. Place half in a greased baking dish (approx. 30 cm). Pluck the dill, coarsely chop except for a few stalks, finely puree with butter, a little salt and pepper. Stir in mustard.
2. Place the salmon on the orange slices in the tin. Spread the butter on it. Cover with the remaining orange slices. Pour in the broth. Cook in the preheated oven at 190 degrees (convection 170 degrees) on the 2nd rack from the bottom for 20 minutes.
3. Carefully pour the stock out of the mold through a sieve into a saucepan, add the cream, honey and wine and let it simmer uncovered over high heat for 4-5 minutes. Cover the salmon and keep warm in the switched off oven. Tie the sauce with a sauce thickener. Season to taste with salt, pepper and sugar. Garnish the salmon with the rest of the dill. Serve with the sauce.