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Salmon fillet with cream sauce

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Ingredients for 2 servings:

  • 500 g salmon fillet(s)
  • 250 ml cream
  • 250 ml milk
  • 1 bunch of dill
  • 150 g crème fraîche
  • 1 tsp horseradish
  • salt and pepper
  • 1 tsp vegetable broth
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Thaw the salmon fillets, rinse under running water, and pat dry. Then place them in a greased casserole dish. Combine the milk and cream with the vegetable stock in a saucepan and heat. Rinse the dill, pat dry, finely chop, and stir into the sauce along with the crème fraîche and horseradish. Season with salt and pepper. Pour the sauce over the salmon fillets and bake in the oven at 160°C (320°F) for 20 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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