Salmon in orange sauce

Name: Salmon in orange sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Salmon fillets, without skin (approx. 175 g each); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Oranges; 1 TEASPOON Crustacean Paste; 150 g Fresh cream; 2 TEASPOONS pickled green peppercorns; 7-10 Tbsp Sugar; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Salmon fillets, without skin (approx. 175 g each)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Oranges
1 TEASPOON Crustacean Paste
150 g Fresh cream
2 TEASPOONS pickled green peppercorns
7-10 Tbsp Sugar
7-10 Tbsp Grease

Directions

1
Wash the fish, pat dry, place on a plate, sprinkle with lemon juice and season with salt and pepper. Wash 1 orange hot, rub dry. Peel off some of the peel with a peeler and cut into fine strips.
2
Halve the orange, squeeze 1 half. Peel 1 1/2 oranges so that the white skin is completely removed. Cut oranges crosswise into thin slices. Grease 2 small casseroles, line with orange slices.
3
Place 1 piece of fish on each. Dissolve the crustacean paste in approx. 100 ml hot water, mix with crème fraîche, 4-5 tbsp. orange juice, orange strips, except for a little for garnishing, and green pepper, season with salt and a little sugar.
4
Pour sauce over the fish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes, remove from oven and garnish with orange strips. Rice tastes good with it.