Ingredients:
4 (175 g) salmon steaks, 3 cm thick
to taste salt
to taste black pepper, freshly ground
4 teaspoons lemon juice
1 large cucumbers, peeled and deseeded
7 g butter
120 ml dry white wine
5 tablespoons sour cream
3 tablespoons fresh dill, chopped
Directions:
Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice.
Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent.
Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated – about 10 minutes – and the cucumber is ‘dry’.
Remove from the heat, stir in the cream and dill and check seasoning.
Serve immediately with the fish.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.