Salmon fillet in Prosecco cream sauce

Name: Salmon fillet in Prosecco cream sauce
Yield: 1
Ingredients: 4 Salmon fillets (without skin); 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 1 collar Spring onions; 200 g Schmand; 100 g Whipped cream; 200 ml Prosecco; 1/2 TEASPOON Vegetable broth (instant); 200 g Wild rice mixture; 1 Organic Lemon

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

4 Salmon fillets (without skin)
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
7-10 Tbsp Grease
1 collar Spring onions
200 g Schmand
100 g Whipped cream
200 ml Prosecco
1/2 TEASPOON Vegetable broth (instant)
200 g Wild rice mixture
1 Organic Lemon

Directions

1
Rinse salmon, dab dry. Season with salt and ##pepper##. Place side by side in a greased casserole dish.
2
Preheat oven (electric cooker: 175°C/ circulating air: 150°C/ gas: level 2). Clean and wash the spring onions and cut them into thin rings. Spread on and around the salmon. Mix ##Schmand##, cream and Prosecco and warm up.
3
Season with broth, salt and pepper. Pour over the ##onions##. Cook in the oven for 20-25 minutes.
4
Meanwhile cook the rice in 400 ml boiling salted water according to the instructions on the packet. Wash lemon hot, dry and cut into slices. Arrange salmon with rice and lemon wedges.