Salmon fillet with dill and white wine sauce

Ingredients for 4 servings:

• 750 g salmon fillet(s)
• 80 g onion(s)
• 2 garlic cloves
• 7 tbsp oil
• 1 ½ lemon(s)
• 1 bunch dill, fresh
• ¼ liter vegetable broth
• 1 cup whipped cream
• salt and pepper
• n. B. white wine
• n. B. Sauce thickener

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

cooked in foil

Rinse the salmon fillet with cold water, pat dry, season with salt and pepper, and cut into 4 pieces. Finely chop the onions and garlic cloves. Mix everything together in a bowl with about 5 tablespoons of oil. Thinly slice the lemon and pluck the sprigs from a sprig of dill. Preheat the oven to 180 degrees (fan). Heat 2 tablespoons of oil in a pan. Do not let the pan get too hot. In the meantime, prepare a sheet of aluminum foil. Spread some of the onion, garlic, and oil mixture on the foil. Layer on 1 slice of lemon and 2 sprigs of dill. Briefly sear 1 piece of salmon fillet on both sides, place it on the prepared foil, and also place some of the onion, garlic, and oil mixture, the lemon slice, and the dill on top. Then wrap the salmon in the aluminum foil. Treat all the salmon fillets in this order and place in the oven for 20 minutes. Remove the salmon fillets from the oven and let them rest for five minutes. Then carefully open the foil packets, remove the salmon fillets, and set the foil aside. Keep the fillets warm on a preheated plate and cover with fresh foil. Remove the onion, garlic, and oil mixture from the foil packets and collect it in a small bowl. This will form the basis for the dill and white wine sauce. We no longer need the lemons and dill from the foil packets; they have released their aroma. For the sauce, however, we do need some fresh dill. Next, pluck it from a dill stalk and roughly chop it. Heat the onions and garlic from the packets with some of the oil and the fresh dill in a small saucepan and simmer for a while. Don’t use all of the oil, or it will be too greasy. Deglaze with two splashes of white wine and let it reduce slightly. Then add the stock and cream and let everything reduce slightly. Stir in the sauce thickener and continue to reduce. Finally, puree the sauce. If you like, you can round out the flavor with more white wine. Then pour it over the salmon fillets. We served it with a cucumber salad and spaghetti.