Salmon in cream sauce

Ingredients for 4 servings:

• 1 salmon fillet(s), whole or
• 4 ports. Salmon fillet(s), frozen
• 40 g butter
• 1 bunch of soup vegetables
• 1 bunch of parsley
• 1 m.-sized onion(s)
• 1 tbsp flour, heaped
• 400 ml whipped cream
• 125 ml vegetable stock
• Lemon(s), juice
• salt and pepper

Instructions

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

Portion the whole salmon fillet into 4 pieces or defrost frozen salmon fillet pieces. Rinse, pat dry, and sprinkle with salt and pepper. Grease the bottom of a casserole dish with a little butter and place the salmon pieces in it. Clean, wash, and drain the vegetables. Finely dice the carrot, leek, and celery. After washing and draining, finely chop the parsley (without the stems). Peel and finely dice the onion. Heat the remaining butter in a saucepan and sauté the onion and vegetables. Whisk together the flour and cream and pour into the vegetable stock. Bring the sauce to a boil while stirring and simmer for about 2 minutes. Season with salt, pepper, and lemon juice to taste and pour over the salmon. Place the casserole dish on the oven rack. Bake at 180°C (350°F) for about 20 minutes. Total time: about 50 minutes. Boiled potatoes go well with this.