Salmon in parsley
Salmon seasoned with salt and lemon is beautifully complemented by a creamy sauce of sautéed parsley and leek. It would be ideal to serve slices of baked salmon with a potato side dish – for example, potato croquettes or boiled potatoes.
Ingredients · Servings 4
- 4 salmon fillets
- 3 parsley roots
- 1/2 season
- 200 ml whipping cream
- 1/2 bunch of fresh parsley
- 3 tablespoons butter
- 3 tablespoons plain flour
- chicken broth (as needed)
- milk (as needed)
- lemon juice (to taste)
- colored pepper (to taste)
- salt (to taste)
- butter (for greasing the baking dish)
Method · 1 h 45 min
- Salt the salmon slices and drizzle with lemon juice.
- Peel the parsley and cut it into small cubes, cut the leek into quarter rings.
- Melt the butter in a saucepan and sauté the vegetables until golden brown (about 10 minutes).
- Sprinkle the flour, stir it in and add cold broth and milk until the sauce reaches the desired thickness.
- Add salt and cook for 20-30 minutes, stirring or whisking occasionally. Then let cool slightly and blend until smooth.
- Finely chop the green parsley.
- Pour the cream into the sauce, add the chopped green parsley, heat through and season generously with lemon juice and freshly ground colored pepper, and salt if desired.
- While the sauce is preparing, preheat the oven to 220°C.
- Grease a baking dish with butter, place the salmon portions in it, cover them with butter and bake for 15-20 minutes.
- Serve salmon with sauce with boiled potatoes or potato croquettes.
