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Salmon fillet in Pernod cream sauce

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Ingredients for 4 servings:

  • 1 clove(s) garlic
  • 1 onion(s)
  • 30 g butter
  • 20 g flour
  • 400 ml fish stock
  • 200 g cream
  • 125 g double cream cheese
  • 4 cl Pernod
  • Salt and pepper, white from the mill
  • 4 salmon fillets (approx. 150g each)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the garlic and onion and dice very finely. Heat the butter and cook until translucent, but do not brown. Add the flour and sauté while stirring. Whisk in the fish stock and cream and bring to a boil. Melt the cream cheese in the sauce. Simmer gently for 5 minutes, then season with Pernod, salt, and pepper. Rinse the salmon fillets with cold water, pat dry with kitchen paper, and season with salt and pepper. Add them to the sauce and let them simmer for 10 minutes. Serve with salad and green tagliatelle or wholegrain 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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