Salmon in Riesling sauce

Name: Salmon in Riesling sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Salmon fillet; 4 Courgettes (about 200 g each); 2 Onions; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml White wine; 2 TABLESPOONS Lemon juice; 1/2 glass (200 ml) Fish stock; 2 TABLESPOONS sauce thickener; 2 Egg Yolk; 100 g Whipped cream; 7-10 Tbsp Chervil, dill and lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Salmon fillet
4 Courgettes (about 200 g each)
2 Onions
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml White wine
2 TABLESPOONS Lemon juice
1/2 glass (200 ml) Fish stock
2 TABLESPOONS sauce thickener
2 Egg Yolk
100 g Whipped cream
7-10 Tbsp Chervil, dill and lemon

Directions

1
Wash the salmon, dab dry, cut into slices. Clean, wash and thinly slice the zucchini. Peel and finely dice onions. Sauté half of the onions in hot oil, add the zucchini and fry for 2-3 minutes while turning. Season with salt and pepper.
2
Let the remaining onion cubes and white wine boil down over high heat for about 5 minutes. In the meantime, put fish slices in boiling water. Season with salt and lemon juice. Let simmer at low heat for about 4 minutes. Add fish stock to reduced wine and bring to the boil. Add sauce thickener. Stir egg yolk and cream until smooth, stir into the sauce, but do not let it boil any more. Season to taste with salt and pepper. Arrange everything on plates garnished with fresh herbs and lemon.
3
Add fish stock to reduced wine and bring to the boil. Add sauce thickener. Stir egg yolk and cream until smooth, stir into the sauce, but do not let it boil any more. Season to taste with salt and pepper. Arrange everything on plates garnished with fresh herbs and lemon. Serve with long grain and wild rice mixture