Homemade Sauce for Salmon-cream Gratin

1. Chop the onions and garlic very finely or, even better, grind them into a paste. Heat the olive oil in a small saucepan and sweat the onions first, then the garlic. Deglaze with the white wine. Beat the starch with a little vegetable stock until smooth. Add the stock and heat. Dissolve the fish soup paste in it. Stir the mixed starch into the stock and bring to the boil. Stir the cream into the now thickened sauce, season with lemon juice, a pinch of sugar and the herbs. Sprinkle in the breadcrumbs and season with the celery salt, salt and a little pepper.
2. The bag fix tastes quite salty and spicy with a nice lemon and dill / herb note. So don’t be sparing with the salt. But be careful, instead of being nice and spicy it will eventually taste too salty, and that would be a shame. For a particularly nice lemon note, you can add less lemon juice and instead a little grated zest of an untreated lemon. Unfortunately, I was unable to imitate the fluffy mouthfeel of the original with a little breadcrumbs, so I left them out in the recipe. Tastes au gratin, with flakes of butter, definitely one way or the other. However, I would not bake the salmon uncontrollably in the scorching oven for a fixed period of time, as described on the fix bag, but let it simmer slowly a point in the sauce under supervision so that the delicious fish is not overcooked. Because I think that’s a shame.
3. The recipe is intended for one packet of frozen salmon fillet (2 pieces). It is best to slowly thaw the fish gently and then let it simmer in the hot sauce without boiling. Even better: fresh produce from the fish counter. This goes well with rice or pasta and a fresh, chilled rosé. Enjoy your meal!

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1. I have found the fresh and tangy taste of the salmon cream sauce incredibly delicious for a long time. Meanwhile, with some hobby cooking experience, I think to myself: it has to work without powder, granulated broth or flavor enhancers! After all, as far as I know, the manufacturer cooked his fixed meal “properly” beforehand and then dehydrated it and packed it in bags. Instead of yeasts, which transport the desired aromas as inconspicuous flavor enhancers, fresh products are used in my recipe. The fish soup paste, however, can certainly be better replaced with fish stock, for example, but the use of the paste is due to the convenience with little-used products.