Salmon fillet with Kölsch sauce

Ingredients for 4 servings:

• 4 salmon fillets (125 g each)
• 1 tsp sea salt
• 1 tsp white pepper, ground
• 20 g flour
• 40 g clarified butter
• 1 tbsp flour
• 500 ml Kölsch
• 1 dashes vinegar
• 1 pinch(s) of sugar
• 1 m.-sized onion(s)
• 2 tbsp butter
• 1 pinch(s) white pepper, ground
• 1 pinch of sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and finely chop the onion. Bring it to a boil with Kölsch, vinegar, and sugar, and simmer on low heat for 15 minutes. In the meantime, wash the salmon, pat it dry, and remove any remaining bones. Season the salmon with salt and pepper and flour it. Heat the clarified butter in a pan and fry the salmon on both sides, ensuring it is still slightly translucent in the center. Purée the sauce base with a hand blender, dust with flour, and bring back to a brief boil. Stir in the butter and season with salt and pepper. If the sauce becomes too thick, thin with Kölsch. Keep the sauce warm until ready to serve. Serve the salmon fillet with the sauce. I recommend tagliatelle and, of course, a delicious Kölsch as a side dish.