White wine sauce for salmon

Ingredients for 4 servings:

• 1 shallot(s)
• 2 tbsp oil, neutral (e.g. rapeseed or sunflower oil)
• 1 tomato(s), firm
• 200 ml white wine
• 200 ml cream or semi-skimmed cream
• 1 tsp vegetable broth, instant
• 1 tsp spice mix for fish & scampi (Ankerkraut)
• 3 tbsp Parmesan, freshly grated
• some salt and pepper
• 1 tsp potato starch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the shallot and sauté in the oil in a large pan for 2-3 minutes. Quarter the tomato, remove the seeds, and finely dice the flesh. Add it to the shallot in the pan and sauté for 2-3 minutes. Pour in the white wine and bring to a boil, then add the cream. Season the sauce with the Ankerkraut seasoning and vegetable stock and simmer for about 5 minutes over medium heat. Now stir in the finely grated Parmesan cheese, season the sauce with pepper and salt, and thicken with a little potato starch mixed with a little cold water, if desired. Tastes great with “Oven-Baked Salmon” (from Susanne253), boiled potatoes, and leaf spinach.