Salmon in herb cream
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 200 g Natural and wild rice mixture
- 7-10 Tbsp Salt
- 1 Onion
- 2 TABLESPOONS Butter or margarine
- 2 packages (300 g each) deep-frozen leaf spinach
- 1 untreated lemon
- 2 Bay leaves
- 6 white peppercorns
- 4 Salmon chops (approx. 200 g each)
- 1 1/2 (each 200 g) Cup of whipped cream
- 1/2 bunch Parsley
- some stem(s) Dill
- 2 TEASPOONS grated horseradish
- 7-10 Tbsp grated nutmeg
- 1 Egg Yolk
Directions
- 1
Cook the rice in boiling salted water for about 25 minutes. Peel and finely dice onion. Heat the fat. Fry diced onion until transparent. Add spinach and steam covered for about 15 minutes.
- 2
Quarter the lemon and bring to the boil with 1/2 litre salt water, bay leaf and peppercorns. Wash the salmon and let it simmer for 8-10 minutes at low heat. Reduce cream by about a third at high heat.
- 3
Wash the herbs and chop finely, except for something to garnish. Season cream with horseradish, salt, nutmeg and herbs. Mix the egg yolks and 2 tablespoons of sauce and stir into the sauce. Do not boil after that.
- 4
Drain the salmon and remove the skin. Season to taste spinach. Serve with salmon, herb cream and rice. Garnish with herbs.
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