Salmon fillet in chervil sauce

Ingredients for 3 servings:

• 3 portions of salmon fillet(s)
• 1 onion(s)
• 1 tbsp oil or other heat-resistant fat
• 100 ml white wine
• 200 ml cream
• 100 ml milk or water
• 1 tbsp soup seasoning, homemade (salted vegetables)
• 2 dashes lemon juice
• some sugar
• e.g. salt and pepper
• some flour to bind
• 1 bunch chervil, fresh

Instructions

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

Peel and dice the onion. Heat a pan with a little fat and sauté the onions. Deglaze with wine and reduce. If you like, you can reduce more wine. Pour in the cream and milk along with the soup seasoning and bring to a boil. Season with sugar, salt, pepper, and lemon juice. If you like, you can thicken with flour. When the sauce is ready, finely chop the fresh chervil and add it. Now let the fish, seasoned with salt and pepper, simmer in the sauce until cooked through, turning once. Serve with pasta, new potatoes, or rice.