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🍽️ Salmon in Creamy Sauce

648 kcal · 30 min · 4 servings

Ingredients

• 4 pieces salmon fillet (approx. 180 g each)
• salt (pepper)
• lemon juice
• 2 tbsp butter
• 500 g waxy potatoes
• 2 tbsp clarified butter
• 1 ripe avocado
• 1 star fruit
• 2 tbsp butter
• 2 shallots (chopped)
• 15 g flour
• 200 ml fish stock (jar)
• 50 ml white wine
• 50 g whipping cream
• salt
• white pepper (from mill)

Instructions

1. 1. Melt the butter in a pot. Add the finely chopped shallots and sauté them briefly until they are soft and translucent. Stir in the flour and let the mixture turn light brown for a short time, stirring constantly.
2. 2. Gradually stir in the meat broth, wine, and cream. Mix well, bring the sauce to a boil, and then let it simmer on low heat for about 30 minutes, stirring occasionally. Finally, season the finished sauce with salt and pepper.
3. 3. Peel the potatoes and cut them into small cubes. Fry them slowly in melted butter for about 20 minutes until they are golden brown and cooked through. Turn them occasionally and season with salt and pepper.
4. 4. Season the salmon fillets with salt and pepper. Then drizzle them with a little fresh lemon juice.
5. 5. Fry the salmon in hot butter for about 3 minutes per side until cooked through.
6. 6. Cut the avocado in half lengthwise, remove the pit, and slice the flesh into thin pieces. Drizzle the slices immediately with lemon juice to prevent them from browning. Wash the carambola (starfruit) and slice it thinly lengthwise.
7. 7. To serve, spread the cream sauce onto the plates. Place the fried salmon on top, add the fried potatoes, and decorate the dish with the avocado and carambola slices.

Nutrition per serving

• kcal: 648
• Protein: 32 g · Fett/Fat: 45 g · Carbs: 26 g