Wild salmon in herb and mustard sauce

Ingredients for 4 servings:

• 1 salmon (wild salmon), whole
• 1 pack of mixed herbs (frozen)
• 80 g herb butter
• 1 onion(s)
• 2 cups of crème fraîche
• 1 tsp sea salt
• ½ tsp pepper (orange pepper)
• ½ tsp pepper (long pepper)
• ½ tsp pepper (cube pepper)
• ½ tsp pepper (guinea pepper)
• 1 tsp, heaped mustard, mild
• 1 tsp, heaped mustard, hot
• 2 tsp, heaped mustard (orange mustard)
• Clarified butter
• possibly white wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Wash the fish (mine weighed just under 800g) and pat dry. Mix the salt and pepper in a mortar and pestle. Season the fish inside and out. Brush or fill the inside with half of the herbs and herb butter. Wrap in aluminum foil and bake in the oven at 180°C for about 50 minutes. Sauté the finely chopped onion in a pan with the clarified butter, add a heaped teaspoon of each type of mustard, and stir in the crème fraîche until smooth. Stir the remaining herbs into the sauce and season with the salt and pepper mixture. If desired, deglaze with white wine. This goes well with baby potatoes and red oak leaf lettuce.