John Myers
Ingredients for 5 servings:
- 750 g salmon fillet(s), frozen, 6 pieces of 125 g each
- Salt
- Dill, fresh or frozen
- lemon juice
- 30 g butter or margarine
- 1 tbsp flour, slightly heaped
- 500 ml low-fat milk
- ½ jar horseradish (cream), about half a jar
- Pepper, white, from the mill
- 1 shot of white wine, to taste
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Quick to make, very tasty, with lots of sauce!
Place the salmon fillets, still unthawed, in a suitable ovenproof dish or serving pan, drizzle with lemon juice, sprinkle with a little salt and plenty of dill tips, and let stand. Preheat the oven to 200 degrees Celsius (top/bottom heat). Melt the butter, sprinkle with flour, and heat gently while stirring. Add the milk, stirring vigorously, and bring to a boil. Then stir in the creamed horseradish, adding more if desired. Season to taste. Pour the sauce over the salmon, cook uncovered in the oven for 30 minutes, and serve. This goes well with boiled potatoes or rice and a fresh green salad with a lemon dressing.
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