Salmon fillet in fine dill sauce, with rice

Ingredients for 4 servings:

• 250 g rice
• 200 g peas, frozen
• ½ liter vegetable broth
• 500 g salmon fillet(s), (frozen)
• 2 tbsp lemon juice
• 1 small onion(s) (diced)
• 300 ml vegetable stock
• 100 ml cream
• 1 tbsp cornstarch (Mondamin)
• 1 tsp mustard
• 1 bunch of dill
• 1 pinch of salt
• 1 pinch(s) of pepper
• butter
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without white wine and therefore also suitable for children (from 12 months)

Bring the rice and vegetable stock to a boil, add the peas, and let it swell (about 15 minutes). Meanwhile, rinse the salmon fillet in cold water, pat dry, and cut into 2 cm pieces. Drizzle with lemon juice and set aside. Sauté the onion in a little butter. Dissolve the Mondamin in the cream and pour the broth into the onions. Bring to a boil until the sauce thickens. Season to taste with salt, pepper, a pinch of sugar, mustard, and lemon juice. Add the salmon to the sauce and let it simmer for about 4 minutes. Just before serving, add the dill to the sauce and serve with the rice. TIP: If you’re bringing small children along, simply add the salmon fillet to the sauce before seasoning it. Either omit the seasoning (for the small child) or season it very lightly. Skim off a portion and then season it for the adults. My little girl (14 months) loves this dish!