John Myers
Salmon Under Hood >>
The perfect salmon under hood >> recipe with a picture and simple step-by-step instructions.
- 4 piece Salmon fillet
- 0,5 Squeezed lemons
- Salt and pepper
- 250 g Asparagus
- 250 g Carrots
- 250 g Broccoli
- 150 ml Vegetable broth
- 125 g Creme fraiche Cheese
- Flour
- 2 tbsp Butter
- 80 g Grated Emmental
- Wash the fish, pat dry, season with lemon juice, salt and pepper. Peel the asparagus and cut into pieces approx. 5 cm long. Cook in salted water for about 15 minutes. Clean the broccoli and cut into florets. Clean the carrots and cut into slices. Cook both separately in salted water until they are firm to the bite.
- Bring the vegetable stock to the boil, stir in the crème fraîche, season well and add the vegetables. Preheat the tube to 200 ° C.
- Turn the fish in flour, knock off excess flour. Heat the butter in a pan and fry the fish for about 2-3 minutes on each side. Grease the baking dish and add the fish. Cover with the vegetable mixture and sprinkle the cheese on top.
- Put the casserole dish in the oven and bake until the cheese has melted. Serve the fish with a lemon wedge. We had boiled potatoes with it.
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