Urmelis salmon fillet with leek and mustard topping

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 4 tbsp white wine
• 1 tbsp butter
• some butter for the mold
• 3 m.-large leek
• some butter
• some oil
• salt and pepper
• 400 g crème fraîche
• 3 tsp mustard, grainy
• 3 tsp mustard (Dijon mustard with parsley), if available
• 3 tsp cream cheese with horseradish or to taste
• 3 tsp mustard seeds
• 2 tbsp white wine
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

quick, easy, tasty and easy to prepare

Clean the fish and cut into 4 fillets. Butter a baking dish, place the fillets in it, season with salt and pepper, and drizzle each with a tablespoon of white wine. Cover with foil and chill. For the topping, clean the leek and cut it into thin rings. Heat the butter and oil in a pan and sauté the leek for about 5 minutes. Season with salt and pepper, and let cool slightly. Mix the crème fraîche with the mustards, cream cheese, mustard seeds, and white wine. Stir in the cooled leek and season with salt, pepper, and nutmeg. Chill for about 1 hour to marinate. Preheat the oven to 200°C. Spread the mixture evenly over the fillets and bake for about 20 minutes. If desired, switch to the grill for the last 5 minutes and let it brown lightly (!). Parmesan potatoes or regular potatoes go well with this. If you like, you can also prepare it without chilling. However, I find that chilling makes the topping more compact and easier to apply. The mustard and cream cheese can, of course, be adjusted to your own taste.