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Salmon in mustard cream

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Ingredients for 4 servings:

  • 4 salmon fillets (200g each)
  • 1 tbsp mustard seeds
  • 2 tbsp herb butter
  • 1 shallot(s), cut into thin rings
  • 1 clove(s) garlic, chopped
  • 200 ml white wine
  • 150 ml vegetable stock
  • 2 tbsp flour
  • ½ bunch dill, picked
  • 2 tbsp mustard, grainy
  • 1 pinch(s) of Allspice, ground
  • salt and pepper
  • 50 ml cream
  • ½ lemon(s), juice
  • 2 tbsp clarified butter

Instructions

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

Popping mustard seeds in hot herb butter. Add garlic and shallot rings, sprinkle in flour, and stir until the mixture starts to pull away from the bottom of the pan. Pour in the stock and wine, stir in the dill. Stir in the cream and season with salt, pepper, mustard, and allspice. Drizzle the salmon with lemon juice and fry on both sides in hot clarified butter. Serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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