Salmon filet in champagne cream sauce

Name: Salmon filet in champagne cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs (250 g each) frozen salmon fillet; 200 g Schmand; 200 g Whipped cream; 1 bottle of dry sparkling wine (Piccolo, 200 ml); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Instant vegetable stock; 1 collar Spring onions; 200 g Wild rice mixture; 4 Lemon wedges; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 packs (250 g each) frozen salmon fillet
200 g Schmand
200 g Whipped cream
1 bottle of dry sparkling wine (Piccolo, 200 ml)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Instant vegetable stock
1 collar Spring onions
200 g Wild rice mixture
4 Lemon wedges
7-10 Tbsp Grease

Directions

1
Let the salmon thaw, rinse and pat dry. Season all around with salt and pepper. Grease a casserole dish and place the fish side by side. Mix sour cream, cream and champagne and bring to the boil carefully.
2
Season to taste with salt, pepper and stock. Clean and wash spring onions and cut into thin rings. Spread on and around the fish. Pour sauce over it. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
3
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Arrange rice and fish with sauce and lemon wedges.