Salmon fillet with dill and mustard sauce

Ingredients for 2 servings:

• 300 g salmon fillet(s), ready to cook, boneless, skinless
• ½ tsp clarified butter
• 2 pinches of green pepper, crushed, coarsely ground
• 2 pinches of fleur de sel
• 4 spring onions, cut into fine rolls
• some powdered sugar
• 50 ml white wine, semi-dry, e.g. Riesling Spätlese
• 150 ml vegetable stock
• 1 tsp, heaped mustard, medium hot
• n. B. Orange peel, grated
• 2 sprigs of dill, finely chopped, or slightly less
• 100 ml cream
• e.g. cornstarch, dissolved in a little water
• chili salt
• White pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Portion the fish fillet and sear on all sides in clarified butter over medium heat. Then bake in the oven at 80°C for about 20 minutes until cooked through. The fish should still be moist (translucent) in the middle. Meanwhile, sauté the finely chopped spring onions over medium heat, dusting with powdered sugar. When the onions are translucent, deglaze with the white wine and bring to a boil. Pour in the vegetable stock and simmer gently for about 10 minutes. Add the mustard, grated orange zest, finely chopped dill sprigs, and cream. Gradually thicken with the dissolved cornstarch until the mixture reaches the desired consistency. Purée everything finely with a hand blender, blender, or similar, and season with chili salt and pepper to taste. Season the cooked salmon fillets with green pepper and fleur de sel and serve with the sauce.