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🍽️ Salmon in wine-cream sauce with dill potatoes

767 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon fillet (4 slices)
• 16 small potatoes (waxy)
• 1 bunch dill (chopped)
• juice of one lemon
• salt
• pepper
• 2 shallots (chopped)
• 2 tbsp butter
• 1 bay leaf
• 0.125 l white wine
• 1 egg yolk
• 1 tbsp tarragon vinegar
• 125 g whipping cream
• 1 handful watercress (chopped)

Instructions

1. 1. Peel the potatoes.
2. 2. Bring water to a boil and add some salt.
3. 3. Boil the potatoes in this salted water for about 20 minutes until tender.
4. 4. Drizzle lemon juice over the salmon fillets.
5. 5. Season the salmon with salt and pepper.
6. 6. Heat one tablespoon of butter in a pan.
7. 7. Sauté the shallots in the hot butter.
8. 8. Sear the salmon fillets on all sides.
9. 9. Deglaze the pan with white wine.
10. 10. Add a bay leaf to the pan.
11. 11. Cook the fish over low heat for 5 to 10 minutes.
12. 12. Turn the salmon several times during cooking.
13. 13. Remove the salmon from the pan.
14. 14. Cover the salmon to keep it warm.
15. 15. Whisk the egg yolk with tarragon vinegar.
16. 16. Stir in the remaining butter and cream into the mixture.
17. 17. Add this mixture to the pan juices.
18. 18. Do not let the sauce boil again.
19. 19. Add the cress to the sauce.
20. 20. Season the sauce with salt and pepper.
21. 21. Place the salmon back into the sauce.
22. 22. Let the salmon sit covered for 2 minutes.
23. 23. Finely chop the dill.
24. 24. Toss the cooked potatoes in the chopped dill.
25. 25. Remove the bay leaf from the sauce.
26. 26. Serve the salmon with the sauce and the dill potatoes.

Nutrition per serving

• kcal: 767
• Protein: 40 g · Fett/Fat: 35 g · Carbs: 65 g