Salmon filet in champagne cream sauce
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
2
- 1 pack of (250 g) Frozen salmon fillet
- 1 collar Spring onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Grease
- 100 g Schmand
- 100 g Whipped cream
- 1 (0,2 l) Piccolo dry sparkling wine
- 1 knife tip Vegetable broth
- 100 g Wild rice mixture
- 7-10 Tbsp Lemon wedges
Directions
- 1
Salmon thawed. Clean and wash spring onions and cut into thin rings. Rinse salmon and dab dry. Season with salt and pepper. Put the salmon in a greased casserole dish. Sprinkle with the spring onions.
- 2
Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/ gas: level 2). Bring sour cream and cream to a boil in a pot. Carefully stir in the sparkling wine at low heat and stir until the carbon dioxide has evaporated (Careful! The carbon dioxide causes the sauce to boil over quickly).
- 3
Season to taste with salt, pepper and stock.
- 4
Pour sauce over the salmon fillet. Cook in a hot oven for 20-25 minutes.
- 5
Meanwhile cook the rice in boiling salted water according to package instructions. Arrange everything and garnish with lemon.
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