Preparation time: 5 min.
Cooking time: 25 min.
Ingredients for 4 persons
4 salmon fillets, skinned
2 fresh bay leaves
1 teaspoon black peppercorns
1 teaspoon white wine vinegar
150 ml fish stock
1 tablespoon crème fraîche
1 tablespoon capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1 tablespoon corn flour
2 tablespoons of skimmed milk or whole milk
Salt and pepper
New potatoes to serve
Hint: Ask your fishmonger to skin the fillets for you. The cooking time depends according to the thickness of the salmon: the thin tail end is the fastest.
Step 1: Place the salmon fillets in a shallow oven proof baking dish and add bay leaves, peppercorns, vinegar and stock.
Step 2: Cover the fish with aluminum foil and cook in a pre - heated oven at 180°C for 15-20 minutes until the fish is no longer glistening transparently and you can pull it apart with a fork.
Step 3: Place the fillets on preheated plates, cover and keep warm.
Step 4: Pour the remaining sauce into a pan, add the cream fraîche, capers, dill and the chives and season with salt and pepper.
Step5: Mix the cornflour with the milk, add to the sauce and stir constantly until the sauce is slightly thickened. Cook for a further minute.
Step 6: Pour the sauce over the salmon fillets and decorate with fresh dill and chives.
Step 7: Serve with new potatoes.
Enjoy, with all the best wishes from your chef Dani Mottillo. Antica Italia, Quesada.