Salmon in orange sauce

Name: Salmon in orange sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 Organic oranges; 1 TEASPOON Crayfish soup paste (cubes); 150 g Fresh cream; 2 TEASPOONS pickled green peppercorns (glass); 7-10 Tbsp salt and pepper; 2 Salmon fillets (without skin; approx. 175 g each); 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 Organic oranges
1 TEASPOON Crayfish soup paste (cubes)
150 g Fresh cream
2 TEASPOONS pickled green peppercorns (glass)
7-10 Tbsp salt and pepper
2 Salmon fillets (without skin; approx. 175 g each)
7-10 Tbsp Grease

Directions

1
Wash the oranges in hot water, dry them and peel them in fine strips. Cut an orange in half and squeeze one half. Peel the remaining oranges so that the white skin is completely removed.
2
Cut oranges into thin slices. For the sauce, dissolve the crab paste in approx. 100 ml of hot water. Mix with crème fraîche, 1 tablespoon orange juice, orange peel and green pepper. Season to taste with salt and pepper.
3
Wash the fish and dab dry. Sprinkle with 1-2 tbsp. orange juice, season with salt and pepper.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease two small ovenproof moulds or one large mould. Spread orange slices in it and place the fish on top. Spread the sauce over the fish.
5
Cook in a hot oven for 12-15 minutes. Rice tastes good with it.