Marinated salmon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots and leek and cut them into fine sticks. Wash and quarter the tomatoes and remove the seeds. Cut the tomato quarters lengthwise into thin slices. Wash the dill and cut finely, except for a little for garnishing. Put half of the vegetables in an oblong dish. Sprinkle a tablespoon of brandy and two tablespoons of lemon juice on one side of the salmon fillet.

2. 2

   Sprinkle with half of the dill and place on the vegetables with this side down. Now sprinkle the other side of the filet with the remaining dill. Spread the rest of the vegetables on top and cover with cling film. Leave overnight in the refrigerator. Lift the salmon filet out of the vegetable bed and cut it into six to eight slices. Heat 30 grams of butter in a wide saucepan and sauté the flour in it. Pour in the fish stock and cream, bring to the boil and simmer for two to three minutes. Season the sauce to taste with salt and pepper, add the vegetables and simmer covered in the sauce for four to five minutes. Heat 30 grams of butter in a large frying pan, place the salmon slices inside and fry for five to six minutes, turning. Season with salt and pepper. Place the vegetables and sauce on a deep plate and arrange the salmon on top.

3. 3

   Heat 30 grams of butter in a wide saucepan and sauté the flour in it. Pour in the fish stock and cream, bring to the boil and simmer for two to three minutes. Season the sauce to taste with salt and pepper, add the vegetables and simmer covered in the sauce for four to five minutes. Heat 30 grams of butter in a large frying pan, place the salmon slices inside and fry for five to six minutes, turning. Season with salt and pepper. Place the vegetables and sauce on a deep plate and arrange the salmon on top. Serve garnished with lemon and dill. Boiled potatoes taste good with it

Nutrition Facts

KCAL
580 kcal

CARBS
10 g

FATS
42 g

PROTEINS
38 g