Salmon steak with curry-orange cream

Ingredients for 4 servings:

• 4 salmon steaks (180 – 200 g each)
• 1 m.-large onion(s), white
• 2 garlic cloves, finely chopped
• 1 piece(s) fresh ginger (3 – 4 cm), finely chopped
• 2 oranges, 1 of which untreated
• 200 ml white wine
• 200 ml vegetable stock
• 200 ml cream
• 1 tbsp curry powder
• salt and pepper
• Sugar
• n. B. Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Salmon classic in a creamy, fruity and spicy variation

Heat the oil in a pan and fry the salmon steaks. Remove from the pan and place in the oven preheated to 180°C, preferably in a casserole dish or similar. Finely zest one orange and juice both oranges. Add the onions, garlic, ginger, and half of the orange zest to the pan and fry over medium heat until everything starts to brown. Add the wine and the remaining orange zest and reduce. Add the stock, curry, and orange juice and reduce again. Strain the juice from the pan into a saucepan, pressing out the vegetables with a wooden spoon. Add the cream and heat gently over low heat. Season with salt, pepper, and sugar. Serve the sauce with the salmon. Serve with macaroni as a filling side dish, or briefly blanched zucchini slices as a vegetable side dish. I recommend white wine from Penedès, light, dry, not too intrusive.