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Wild salmon fillets with horseradish and dill cream sauce

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Ingredients for 2 servings:

  • 1 pack of wild salmon fillet(s), frozen, approx. 250 g
  • 1 onion(s), finely diced
  • 2 tbsp dill, frozen or fresh, finely chopped
  • 200 ml cream
  • 6 tbsp creamed horseradish
  • 2 tbsp butter
  • ½ tbsp flour
  • salt and pepper
  • 2 tbsp oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Thaw the fillets according to the instructions. Heat the butter in a small saucepan and sauté the diced onions. Sprinkle the flour over the fish, stir in the flour, and deglaze with the cream. Season with salt and pepper. Bring the sauce to a boil, then add the creamed horseradish and dill. Heat the oil in a pan and fry the fish fillets for about 2 minutes on each side. Serve the sauce with the fish.

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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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