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Salmon with caper sauce

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Ingredients for 4 servings:

  • 4 salmon fillets without skin
  • 1 bay leaf
  • 1 tsp peppercorns, black
  • 1 tsp white wine vinegar
  • 150 ml fish stock
  • 3 tbsp crème fraîche
  • 1 tbsp capers
  • 1 tbsp dill, freshly chopped
  • 1 tbsp chives, freshly chopped
  • 1 tsp potato flour
  • 2 tbsp cream
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Place the salmon fillets in a baking dish. Add the bay leaf, peppercorns, vinegar, and stock. Cover everything with aluminum foil and bake in the oven at 180°C for 15-20 minutes. Then keep the fillets warm, then strain the resulting stock into a saucepan. Add the crème fraîche, dill, chives, and capers, and season with salt and pepper. Mix the cream with the potato flour and add it, stirring constantly. Bring back to a boil until thickened. Serve with potatoes as a side dish, tossed in the pan with a little butter after cooking.

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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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