Fishing feast with lemon balm sauce

Name: Fishing feast with lemon balm sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Gap (approx. 150 g) Celeriac; 1 Onion; 1 Garlic clove; 60 ml Noilly Prat; 140 ml Riesling wine; 300 g Whipped cream; 1/2 TEASPOON Peppercorns; 1 Bay leaf; 7-10 Tbsp Salt; 1 TEASPOON Lemon juice; 1 TEASPOON Honey; 4 piece(s) Salmon fillet without skin (à approx. 150 g); 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 4 discs Bacon; 1 TABLESPOON Sunflower oil; 4 Stem(s) Lemon balm; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Gap (approx. 150 g) Celeriac
1 Onion
1 Garlic clove
60 ml Noilly Prat
140 ml Riesling wine
300 g Whipped cream
1/2 TEASPOON Peppercorns
1 Bay leaf
7-10 Tbsp Salt
1 TEASPOON Lemon juice
1 TEASPOON Honey
4 piece(s) Salmon fillet without skin (à approx. 150 g)
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
4 discs Bacon
1 TABLESPOON Sunflower oil
4 Stem(s) Lemon balm
baking paper

Directions

1
Peel and finely dice the celery, onion and garlic. Bring Noilly Prat, wine, 200 g cream, peppercorns, bay leaf and diced vegetables to the boil in a pot and reduce to about half at medium heat. Pour the sauce through a sieve into another pot. Season to taste with salt, lemon juice and honey
2
Wash the fish, dab dry and season all around with salt and lemon pepper. Wrap each piece with a slice of bacon. Heat oil in a frying pan. Fry the fish in portions for about 3 minutes. Place the fish slices on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes
3
Wash lemon balm, shake dry, remove leaves, except for something to garnish, from the stalks and chop finely. Whip 100 g cream with the whisks of the hand mixer until creamy. Bring the sauce to the boil briefly. Stir in lemon balm and cream. Arrange on plates and garnish with balm. Serve with duchess potatoes and salad