John Myers
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Salmon in White Wine Sauce
The perfect salmon in white wine sauce recipe with a picture and simple step-by-step instructions.
- 2 Salmon fillet
- Salt, pepper, lemon juice
- 1 tbsp Clarified butter
for the white wine sauce
- 20 g Butter
- 2 Spring onions
- 1 tsp Flour
- 175 ml Instant broth
- 100 ml Dry white wine
- 3 tbsp Herbs, finely chopped
- 100 g Creme fraiche Cheese
- Salt pepper
- Heat the butter lard in a pan and fry the salmon on both sides.
- Season with salt, pepper and lemon juice.
- Place on pre-warmed plates and cover with aluminum foil.
for the sauce
- Melt the butter in a saucepan and lightly roast the spring onions, cut into small rings.
- Pull the pot to one side, sprinkle the flour over the onions and stir in with a spoon.
- Pour in the white wine and stock, stir and put the saucepan back on the hotplate.
- Bring the sauce to the boil once, stirring constantly, then slowly simmer for another 8-10 minutes with the heating level turned down a little.
- Remove the saucepan from the stove and stir in the creme fraiche and herbs.
- Bring the white wine sauce to the boil again briefly, then season to taste with pepper, salt, possibly a little more wine or broth.
- Serve the salmon with sauce, boiled potatoes and possibly spinach.
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