Summary

Ingredients

• 600 g salmon fillet (s)
• 4 tablespoon white wine
• 1 tablespoon butter
• some butter for the pan

For the hood:

• 3 m leek
• some butter
• some oil
• salt and pepper
• 400 g crème fraîche
• 3 teaspoons mustard, grainier
• 3 teaspoons mustard (Dijon mustard with parsley), if available
• 3 teaspoons cream cheese with horseradish or to taste
• 3 teaspoons mustard seeds
• 2 tablespoon white wine
• salt and pepper
• nutmeg

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Instructions

1. Clean the fish and cut into 4 fillets. Butter a casserole dish, put in the fillets, season with salt, pepper and drizzle with a tablespoon of white wine each time. Cover with foil and chill.
2. For the top, clean the leek and cut into fine rings. Heat the butter with oil in a pan and sweat the leek for about 5 minutes. Salt, pepper and let cool down a little.
3. Mix the creme fraiche with the mustards, cream cheese, mustard seeds and the white wine well. Stir in the cooled leek and season with salt, pepper and nutmeg. Chill for about 1 hour and let it steep.
4. Preheat the oven to 200 ° C. Spread the mixture evenly over the fillets and bake for about 20 minutes. Possibly switch to the grill for the last 5 minutes and let it brown slightly (!).
5. Parmesan potatoes or normal potatoes go well with it. If you like, you can prepare the whole thing without cooling it. The cooling, I think, makes the bonnet more compact and easier to apply. Mustard and cream cheese can of course be adjusted in terms of quantity to suit your own taste.