John Myers
Ingredients for 4 servings:
- 2 orange(s), organic
- 60 g butter, soft
- 1 tbsp grainy mustard
- n.e. Dill, frozen or 2 bunch fresh
- salt and pepper
- 1 kg salmon fillet(s) (middle piece), without skin and bones
- 300 ml vegetable stock
- Fat for the mold
- 150 ml cream
- 100 ml white wine
- 3 sauce thickeners, light
- some sugar, maybe
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
on a bed of oranges with a dill and mustard crust
Wash the oranges and slice thinly. Place half of the orange slices in a greased, approximately 35 x 30 cm baking dish. Mix the softened butter with the mustard and dill until smooth and season with salt and pepper. Place the salmon on top of the orange slices. Spread the mustard and dill butter on top. Cover with the remaining orange slices and pour over the broth. Cook in a preheated oven at 190°C (top/bottom heat: 170°C) on the second rack from the bottom for about 20 minutes. After cooking, carefully pour the resulting broth through a sieve into a saucepan. Add the cream and wine and simmer uncovered over high heat for 4-5 minutes. Cover the salmon and keep warm in the switched off oven. Thicken the sauce with a sauce thickener and season with salt, pepper, and sugar. Serve with boiled potatoes. Tip: As an alternative to boiled potatoes and sauce, I like to serve the salmon with mushy peas. I found the recipe here in the database under “Ummatarik.”
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