Salmon in champagne sauce

Name: Salmon in champagne sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes, fat f. Form; 2 small onions; 1-2 Garlic cloves; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 200 g Whipped cream; 2-3 TABLESPOONS grated parmesan; 250-300 ml Fish stock (glass); 200 ml Champagne or dry sparkling wine; 2 untreated lemon slices; 1 Bay leaf; 1/2 TEASPOON black peppercorns; 50 g + 1 tablespoon butter; 600 g Salmon fillet

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes, fat f. Form
2 small onions
1-2 Garlic cloves
7-10 Tbsp salt, pepper, 1 pinch of sugar
200 g Whipped cream
2-3 TABLESPOONS grated parmesan
250-300 ml Fish stock (glass)
200 ml Champagne or dry sparkling wine
2 untreated lemon slices
1 Bay leaf
1/2 TEASPOON black peppercorns
50 g + 1 tablespoon butter
600 g Salmon fillet

Directions

1
Peel, wash and slice the potatoes. Layer roof tiles in a greased gratin dish. Peel onions and garlic. Chop 1 onion and garlic. Spread on the potatoes, season. Pour cream over them, sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 45 minutes
2
Quarter the remaining onion. Boil up with fish stock, champagne, ci- trone, bay leaf, peppercorns and a little salt. Simmer for about 4 minutes.
3
Dice 50 g butter and freeze briefly. Wash the salmon, dab dry and cut into 4 pieces. Season with a little salt and pepper. Fry briefly on each side in 1 tablespoon butter. Add 5-6 tablespoons of fish stock. Cover and steam over medium heat for about 6 minutes. Carefully lift out the salmon, keep warm
4
Sud to the remaining stock seven. Reduce everything to half. Whip the butter cubes bit by bit. Season to taste the sauce. Serve everything