Salmon in Foil with Cream Sauce
Prep 40, cook 15, total 55 minutes. Serves 4.
Ingredients
| 4 fillets | salmon fillets, each 200 g | |
| 200 ml | sour cream (small tub) + liquid cream | |
| 1 cup | 240 ml | white wine |
| — | salt | |
| — | black pepper | |
| 3-4 sprigs | dill | |
| 1 | lemon (juice of 1 lemon) | |
| 4 tbsp | 60 ml | olive oil |
| 1 pinch | saffron | |
| 1 pinch | curry |
Instructions
Salt the salmon fillets, sprinkle with black pepper and drizzle with the lemon juice. Leave them like this for 30 minutes, then transfer them onto pieces of foil. Each fillet should be in its own piece, or 2 fillets in 1 piece of foil. Pour a little white wine over each salmon and carefully wrap the foil so nothing leaks out during baking. Make 2 holes on top with a needle and bake the fish for 10-15 minutes in a preheated oven. Meanwhile, heat on the hob the 2 kinds of cream beaten together. While stirring constantly, pour in about 50 ml white wine and season with a little salt, black pepper, a pinch of saffron and curry. Stir the sauce for 2-3 minutes and remove it from the heat. Add the finely chopped dill. Serve the salmon on a plate in the opened foil, drizzled with a little of the sauce.