Salmon with horseradish and sage sauce

Ingredients for 4 servings:

• 40 g butter
• 3 tbsp, heaped flour
• 100 ml white wine
• 100 ml cream
• 4 tbsp, heaped horseradish (paste), medium hot
• e.g. vegetable broth
• 1 lemon(s), juice
• ½ handful of sage leaves
• salt and pepper
• 4 salmon fillets (approx. 200 g each)
• some thyme
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the roux, melt the butter in a saucepan and add the flour. Whisk until lightly browned. Gradually add the white wine and cream, stirring constantly. Pour in the vegetable stock until the desired consistency is reached. Add the horseradish paste, lemon juice, and chopped sage leaves. Let everything simmer gently for 10 minutes and season with salt and pepper. Pat the salmon pieces dry with a kitchen towel. Lightly season both sides with salt and pepper and add to the pan with olive oil. Sprinkle the top with thyme (fresh or dried) and sear uncovered over medium heat until the top is translucent. Note: I served the salmon with rösti. This dish is very simple, but horseradish and sage was a new approach. We thought it was delicious.