Salmon chops in Wermuth cream
easy
50 mins
50 mins
Ingredients
- 4 Salmon chops (approx. 200 g each)
- 4 TABLESPOONS Wermuth
- 7-10 Tbsp Salt
- 2 (200 g) Leek sticks (leek)
- 2 untreated lemons
- 7-10 Tbsp Pepper
- 1 package (250 g) Wild rice mixture
- 2 Egg Yolk
- 100 g Whipped cream
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean salmon chops under cold running water. Sprinkle with 2 tablespoons of wormwood, salt lightly. Clean and wash the leek and cut into fine rings. Wash lemons hot. Cut 1 lemon into slices.
- 2
Finely grate the zest of the second lemon. Lightly grease aluminium foil. Place lemon slices, leek, salmon chops and grated lemon on top. Season with salt and pepper. Close aluminium foil tightly.
- 3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. In the meantime cook rice in boiling salted water for about 20 minutes. Drain fish and vegetables.
- 4
Collect any liquid that has formed. Whisk the egg yolk and 2 tablespoons of cream. Boil up the rest of the cream and liquid. Stir in whisked egg yolk. Do not let the sauce boil anymore. Season to taste with salt, pepper and remaining vermouth.
- 5
Serve everything on plates.
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