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Salmon fillet in dill cream

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Ingredients for 4 servings:

  • 4 salmon fillets (approx. 160 g each)
  • salt and pepper
  • some lemon juice
  • ½ bunch dill, chopped
  • 3 tbsp butter
  • 250 ml vegetable stock
  • 2 tbsp vermouth
  • 150 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a fresh lemon note

Rinse the salmon, pat dry, and season with salt, pepper, and lemon juice. Finely chop the dill. Heat butter in a pan and fry the salmon for 3-4 minutes on each side, turning carefully. Remove the fish from the pan and set aside wrapped in aluminum foil. Add the stock, vermouth, crème fraîche, and dill to the frying fat. Bring to a boil, then simmer over low heat for about 2 minutes. Season the sauce with salt, pepper, and lemon juice. Serve on plates with the salmon, garnished with dill and lemon, if desired. Serve with rice, tagliatelle, or potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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