Poached salmon in horseradish sauce

Ingredients for 4 servings:

• 1 carrot(s)
• 1 onion(s)
• 4 salmon fillets (approx. 175 g each)
• 2 lemons, untreated
• ¾ liter of water
• 6 peppercorns
• 2 bay leaves
• 1 sprig of dill
• 30 g butter
• 30 g flour
• 100 ml cream
• 2 tbsp horseradish (jar)
• 2 tbsp white wine
• Salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Peel, wash, and slice the carrot. Peel the onion and slice it into wedges. Wash the fish and pat it dry. Bring the juice of 1 lemon, 3/4 l water, the onion, carrot, and bay leaves to a boil, add the salmon pieces, and let it simmer for 4 minutes. Wash 1 lemon and slice it thinly. Wash the dill and shake it dry. Carefully lift the fish out of the stock and keep warm. Pour the stock through a sieve, reserving a reserve. Measure out 3/8 l fish stock. Heat the butter in a saucepan, dust with flour, sauté, and deglaze with the fish stock while stirring. Add the cream and horseradish and bring to a boil. Refine with white wine and season with salt, pepper, and sugar to taste. Serve the fish on a platter with a little sauce. Garnish with lemon slices and dill. Serve the remaining sauce separately. Rice is delicious with this dish.