John Myers
Salmon with Dill Cream Sauce
The perfect salmon with dill cream sauce recipe with a picture and simple step-by-step instructions.
- 2 Salmon steaks
- 8 small Potatoes
- 2 Spring onions
- 1 thin slice Fresh ginger
- 2 heaped tsp Dill tips
- Cream
- Some fish stock
- Salt pepper,
- Peel the potatoes and boil them in salted water.
For the sauce:
- Cut the spring onion into very thin rings and finely dice or grate the ginger. Fry both in a small cheese roll and deglaze with approx. 150ml fish stock. Bring to the boil and reduce a little. Then pour in about half a cup of cream and reduce it a little too. Add the dill tips to taste. (I had to use dried ones, as there was no fresher one available.) Then keep warm.
- Fry the salmon vigorously on the skin side for about 5 minutes, then turn and do the same again! My steak was very thick, so even after 5 minutes it was still glassy on each side – so perfect. If your fish is a little thinner, you also have to reduce the time. Then arrange and serve with a cool, dry white wine.
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