Salmon with oranges from the oven

Ingredients for 4 servings:

• 2 orange(s), untreated
• 2 bunches of dill
• 2 tbsp honey
• 50 g butter, soft
• salt and pepper
• 1 tbsp mustard, grainy
• 1 kg salmon fillet(s) (middle piece, without skin and bones)
• 300 ml vegetable stock
• 150 ml whipped cream
• 100 ml white wine
• 3 tbsp sauce thickener, light
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the oranges into thin slices. Place half in a greased baking dish (approx. 35×30 cm). Pick the dill, leaving a few stalks on top, roughly chop, and purée finely with butter, a little salt, and pepper. Stir in the mustard. Place the salmon on top of the orange slices in the dish. Spread the butter on top. Cover with the remaining orange slices. Pour in the stock. Cook in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) on the second rack from the bottom for 20 minutes. Carefully pour the stock from the dish through a sieve into a saucepan. Add the cream, honey, and wine, and simmer uncovered over high heat for 4-5 minutes. Cover the salmon and keep warm in the switched off oven. Thicken the sauce with a sauce thickener. Season with salt, pepper, and sugar. Garnish the salmon with the remaining dill. Serve with the sauce.