Summary

Ingredients

• 500 g salmon fillet (s)
• 2 cup peas, frozen
• 400 ml poultry broth
• 0.5 ½ cup cream
• 0.5 ½ lemon (s), squeezed
• 1 bunch dill
• Salt and pepper, whiter
• Flour, to thicken
• 500 g rice

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Instructions

1. Cut the salmon fillet into 1 cm cubes, drizzle with lemon, turn in flour, shake well and fry in oil while still hot. Shortly before the end, season with salt and freshly ground white pepper, remove and have ready. Pour the poultry stock into the same pan, add frozen peas and cook for about 6 minutes. Stir in the cream and chopped dill and thicken slightly with flour. Season to taste with pepper and lemon juice.
2. Put the rice cooked on the side as a ring on a plate, briefly lift the salmon into the sauce, fill the rice ring and sprinkle with some fresh dill.