Salmon with carrots in wine sauce

Name: Salmon with carrots in wine sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Carrots; 7-10 Tbsp salt, white pepper; 150 g Shallots or small onions; 2-3 stem(s) Rosemary; some stem(s) Thyme; 2 TABLESPOONS butter/margarine; 1/8 l White wine or broth; 7-8 TABLESPOONS Whipped cream; 3 TABLESPOONS sauce thickener; 1 TABLESPOON Lemon juice; 600 g Salmon fillet or 4 salmon steaks (without skin)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Carrots
7-10 Tbsp salt, white pepper
150 g Shallots or small onions
2-3 stem(s) Rosemary
some stem(s) Thyme
2 TABLESPOONS butter/margarine
1/8 l White wine or broth
7-8 TABLESPOONS Whipped cream
3 TABLESPOONS sauce thickener
1 TABLESPOON Lemon juice
600 g Salmon fillet or 4 salmon steaks (without skin)

Directions

1
Peel, wash and cut the carrots into pieces. Cover and cook in 3/8 l salt water for about 5 minutes. Drain the carrots, collect the vegetable water and measure 1/4 l
2
Peel and chop the shallots. Wash the herbs and, except for some rosemary for garnishing, chop
3
Heat 1 tablespoon of fat. Sauté shallots and carrots in it. Deglaze with wine and vegetable water, boil down for about 5 minutes. Add cream and herbs, bring to the boil. Thicken the sauce. Season to taste with salt, pepper and lemon juice
4
Wash and dab the salmon and cut it into 8-12 pieces. Season. Heat 1 tablespoon of fat. Fry the salmon for 2-3 minutes on each side. Arrange everything and garnish with the rest of rosemary. Rice tastes good with it
5
Drink: cool white wine