Salmon fillet in herb-wine-sauce

Name: Salmon fillet in herb-wine-sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack of (250 g; 2 tranches) Frozen salmon fillet; 1 small onion; 1-2 Bay leaves; 4-6 black peppercorns; 7-10 Tbsp salt, white pepper; 2 (300 g) large carrots; 200 g Celeriac; 1//2 collar Parsley; 1/2 bunch Dill; 5 TABLESPOONS White wine; 1 TEASPOON grated horseradish (a. d. glass); 1-2 TEASPOONS sauce thickener; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Lemon wedges

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 pack of (250 g; 2 tranches) Frozen salmon fillet
1 small onion
1-2 Bay leaves
4-6 black peppercorns
7-10 Tbsp salt, white pepper
2 (300 g) large carrots
200 g Celeriac
1//2 collar Parsley
1/2 bunch Dill
5 TABLESPOONS White wine
1 TEASPOON grated horseradish (a. d. glass)
1-2 TEASPOONS sauce thickener
5 TABLESPOONS Whipped cream
7-10 Tbsp Lemon wedges

Directions

1
Defrost and wash the salmon if necessary. Peel and quarter the onion. Boil up with bay leaf, peppercorns in 1/4 l salt water. Let the salmon steep for 5-10 minutes.
2
Peel and wash the vegetables. Cut carrot into slices. Cut celery into thin slices. Cut out figures with cookie cutters as desired. Steam the vegetables covered in a little salt water for about 5 minutes
3
Wash the herbs, shake dry and, except for something to garnish, cut finely. Take the fish out and keep warm. Sieve the fish stock and let it boil down to 1/8 l at high heat
4
Season with wine, pepper, horseradish and possibly some more salt. Stir in 2/3 of the herbs and puree everything. Fold in the remaining herbs. Boil up the sauce and thicken with sauce thickener. Refine with cream. Arrange salmon, vegetables and sauce and garnish with lemon wedges. Rice tastes good with it