Salmon fillet in horseradish sauce
easy
45 mins
45 mins
Ingredients
- 1 small stick of leek (leek)
- 200 g ribbon noodles
- 7-10 Tbsp Salt
- 500 g Salmon fillet
- 7-10 Tbsp Juice of 1 lemon
- 1 small onion
- 1 TABLESPOON Butter or margarine
- 200 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 1 piece(s) (approx. 100 g) fresh horseradish
- 7-10 Tbsp Chervil
- 7-10 Tbsp Lemon Pepper
Directions
- 1
Clean and wash the leek, cut it in half lengthwise and cut into fine strips. Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Add the leek about 4 minutes before the end of the cooking time. Wash the fish and cut into strips of about 3 cm thickness. Bring slightly salted water and juice of 1/2 lemon to the boil in a pan. Let the fish simmer for about 8 minutes at low heat. Peel and finely dice the onion. Heat the fat in a saucepan. Sauté the onions in it. Deglaze with cream and 1/8 litre fish stock, bring to the boil and thicken with sauce thickener. Peel and wash horseradish. Peel some thin curls with a peeler, sprinkle with remaining lemon juice and put aside. Grate the remaining horseradish finely and stir into the sauce. Season to taste with salt. Drain the pasta and leek. Turn up to nests with the help of a tablespoon and fork. Serve with salmon and sauce. Serve garnished with horseradish curls and chervil. Sprinkle with lemon pepper to taste
- 2
Cutlery: Georg Jensen
- 3
Glasses: Orrefors
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