Oven-baked salmon on an orange bed

Ingredients for 6 servings:

• 2 organic oranges
• 6 salmon fillets
• 250 ml vegetable stock
• 80 g butter
• 1 bunch of dill
• salt and pepper
• some butter for the mold
• 250 ml whipped cream
• 125 ml white wine
• 1 tbsp mustard
• 1 tbsp cornstarch
• salt and pepper
• possibly dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C (top/bottom heat). In the meantime, wash the oranges with hot water and slice them. Place half of them in a buttered baking dish. Briefly heat the butter until spreadable and mix with finely chopped dill, salt, and pepper. Place the cleaned salmon on top of the oranges, brush with the butter, and top with the remaining orange slices. Pour in the hot stock and cook the salmon in the oven for about 25 minutes. Keep the salmon warm. Pour the stock through a sieve into a saucepan, bring to a boil with the cream and wine, and simmer for a few minutes. Add the mustard. Mix the cornstarch with a little water to thicken the sauce. Season the sauce with salt and pepper and add a little more dill, if desired. Serve the salmon with the sauce. Serve with tagliatelle or rice and a fresh salad. If you’d like more sauce, you can increase the sauce accordingly.