Marinated salmon on creamed vegetables

Name: Marinated salmon on creamed vegetables
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 3 medium-sized carrots; 1 big stick of leek; 3 (approx. 250 g) Tomatoes; 1 collar Dill; 1 kg Salmon fillet (without skin); 4 TABLESPOONS Lemon juice; 2 TABLESPOONS Brandy; 2 slightly heaped tbsp. flour; 2 tablespoons (30 g each) Butter; 1 glass (400 ml) Fish stock; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp citron et aneth

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

3 medium-sized carrots
1 big stick of leek
3 (approx. 250 g) Tomatoes
1 collar Dill
1 kg Salmon fillet (without skin)
4 TABLESPOONS Lemon juice
2 TABLESPOONS Brandy
2 slightly heaped tbsp. flour
2 tablespoons (30 g each) Butter
1 glass (400 ml) Fish stock
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp citron et aneth

Directions

1
Peel or clean and wash the carrots and leeks and cut them into sticks. Wash and seed the tomatoes and cut them into slices. Wash and finely chop the dill. Put half of the vegetables in an oblong form
2
Wash the fish, dab dry. Mix lemon juice and brandy, drizzle half over the salmon. Sprinkle half of the dill on top and press lightly. Place this side on the vegetables. Sprinkle the rest of the juice mixture on the other side. Spread the rest of the dill and vegetables on top. Cover and put in a cool place overnight.
3
Sweat the flour in 1 tbsp. hot butter. Stir in the stock and cream, bring to the boil and simmer for 2-3 minutes, stirring continuously. Season to taste. Remove vegetables from fish, cover and cook in sauce for 4-5 minutes
4
Cut the fish into 6-8 slices. Fry in 1 tablespoon of hot butter on each side for 3-4 minutes, season. Serve with vegetables and garnish with dill. Served with: Boiled potatoes
5
Drink: iced vodka, e.g. mild Viking Fjord