John Myers
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Salmon Fillet with Dill Sauce and Potatoes
The perfect salmon fillet with dill sauce and potatoes recipe with a picture and simple step-by-step instructions.
Dill sauce
- Salt
- Black pepper from the mill
- Add oil and fry out
- 1 bunch Dill
- 1 Shallot
- 3 tbsp Creme fraiche Cheese
- 1 tbsp Flour
- Soup or white wine to pour on
- Salt
- Black pepper from the mill
- 1 Splash Vinegar – Käräuteressig or lemon
- Oil
- Boiled and peeled potatoes
- Rinse the salmon fillet briefly and drain well with a paper towel.
Dill sauce:
- Rinse, pluck and finely chop the dill. Heat the oil in a saucepan and fry the diced shallot in it until translucent, pour on the soup or white wine, stir the creme fraiche with flour until smooth, add and let the sauce boil briefly, also add the chopped dill and season with salt, salt, pepper and vinegar to taste.
- In the meantime, fry the salmon fillet in oil briefly on both sides, wrap in aluminum foil and leave to rest in the oven at 160 degrees for about 4 minutes.
- Serve the salmon filet with the dill sauce and boiled potatoes.
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