Lemon-dill-cream-mustard sauce with salmon

Ingredients for 8 servings:

• 4 onions
• 2 tbsp olive oil
• 4 garlic cloves
• 4 tbsp lemon juice, freshly squeezed
• 400 ml cream, lactose-free
• 350 ml milk, lactose-free
• 2 tbsp mustard, medium hot
• 2 tbsp sugar
• some dill
• chili flakes
• 1 tsp salt
• white pepper, freshly ground
• 3 tsp, heaped cornstarch
• 600 g salmon fillet(s)
• 2 lemons

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

lactose-free, prepared in Monsieur Cuisine

Peel and quarter the onions. Place the quarters in the mixing bowl and chop for 10 seconds on speed 6. Scrape the onions down the sides of the mixing bowl with a spatula, add the olive oil, and sweat until translucent, leaving the small measuring cup uncovered. Meanwhile, peel the garlic, press it, and sweat it as well. Add the lemon juice, cream, milk, sugar, and mustard and bring to a boil, then simmer for about 5 minutes on low heat. Let everything cool slightly and blend for 15 seconds on speed 10. Season the sauce with dill, chili flakes, salt, and pepper, and thicken with cornstarch, if desired, until the desired consistency is reached. The sauce can be easily prepared and reheated or kept warm on very low heat. If grilling the salmon fillets, we recommend preparing them “on the plank” (detailed instructions can be found in the Chefkoch database). To make the salmon, season with salt and pepper, top with two lemon slices, and cook for about 10-20 minutes, depending on the thickness. You can also pan-fry it as usual. We served it with a romaine and nectarine salad and colorful tomatoes. The sauce and salmon also go well with pasta. Note: Of course, you can also prepare the sauce in a saucepan without using a Monsieur Cuisine or Thermomix.