Wild salmon with a creamy vegetable and wine sauce

Ingredients for 4 servings:

• 500 g wild salmon fillet(s)
• 2 tbsp nut oil
• 50 g shallot(s)
• 1 medium-sized lemon(s)
• 1 bunch of dill
• 100 ml vegetable stock
• 3 tbsp nut oil
• 50 g shallot(s)
• 50 g carrot(s)
• 50 g celeriac
• 50 g parsley root(s) or parsnips
• 1 tsp sweet paprika powder
• 1 tbsp, levelled honey, spicy
• 125 ml dry white wine
• 300 ml vegetable broth or vegetable stock, without salt
• 50 ml soy sauce, dark, naturally brewed
• 100 ml sweet cream
• 4 tbsp mineral water
• 2 tbsp, heaped mushroom powder (porcini mushroom powder)
• n. B. Salt and pepper, white, finely ground

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Wash the fillet, pat dry with kitchen paper, coat evenly with oil, and season with salt and pepper. Place the fillet in a small baking dish and top with wafer-thinly sliced ​​shallots and the washed dill. Then drizzle with the squeezed lemon juice. Before sealing the baking dish tightly with aluminum foil, fill it with vegetable stock. Place the dish in a preheated oven at 180°C for about 20 minutes. During this time, prepare the sauce. Place the oil in a preheated pan with the shallot slices, finely diced vegetables, paprika powder, and honey. Lightly sauté or caramelize everything. Once a light browning has formed, deglaze everything with wine and stir through. The wine should be completely reduced before adding soy sauce and cream to the stock. Now stir the mushroom powder into the mineral water and stir this into the sauce as well. Let this sauce simmer gently for about 15 minutes, then puree it with a hand blender until creamy. This gives the sauce a nice consistency. Finally, season with salt and pepper if desired before portioning the fillet and tossing it with the delicious sauce. This dish is usually served with mashed potatoes or celery puree.