Wild salmon with a tomato cream sauce

Ingredients for 4 servings:

• 4 fish fillets, wild salmon fillets 125 g each
• some salt and pepper
• some Worcestershire sauce
• ½ lemon(s), the juice, approx.
• some butter, for frying
• 30 g butter
• 1 large onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 4 tomatoes
• 1 dl white wine
• 1 dl bouillon (beef bouillon), very strong
• 150 g crème fraîche
• 1 bunch of chives, very finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Put a pan of water on the boil and bring to a boil. Make a cross-shaped cut in the top of the tomatoes and remove the stems. Briefly place them in the boiling water and then immediately rinse with cold water. Peel and deseed the tomatoes and cut them into fine cubes. Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Heat the butter in a pan, sauté the onions and garlic, add the diced tomatoes and add a little salt so that the tomatoes absorb the water. Let the whole thing simmer until almost no liquid remains. Deglaze with the white wine, reduce briefly and add the stock and cook until it has reduced by half. Meanwhile, heat a frying pan with a little clarified butter, season the fillets with salt, pepper, a little Worcestershire sauce and lemon juice, and gently sear the fillets on both sides. Stir the crème fraîche into the sauce, season to taste with salt, pepper, lemon juice, and a little Worcestershire sauce, and add the chives to the sauce. Place the fried fish fillets in a suitable gratin dish and pour the sauce over them, making sure the fillets are well coated. Then bake the whole thing in the preheated oven for 13 to 15 minutes. Serve with wild rice or mashed potatoes.