Wild salmon filet with courgette in saffran-ginger flavored cream sauce

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Kloster stüberl 038 Ingredients:

100 gr wild salmon fillet per persons

2 twigs of thyme

1 tsp chili paprika

2 bay leaves

2 tbs butter

1 courgette

1 carrot

1 tbs lemon zest


For the sauce

2 teaspoons of sugar

3 tbs of lemon juice

200 ml   vegetable stock/bouillon

200 g cream

0.1 gr saffron

2 slices fresh ginger

1 clove of garlic

salt, lemon zest, chilli powder


Preheat the oven for 80°. Rub an oven proof pot with butter. Prepare the wild salmon fillets, extract the fish bones with a tweezers. Place them into the pot with their skin on the top. Toss thyme twigs, bay leaves, chilli, cover with alufolie and cook for 20 minutes.

Meanwhile clean and peel the vegetables, grate them. Prepare the sauce: caramelize the sugar, squeeze lemon juice on it, pour over vegetable soup and add cream as well. Toss grated vegetables, flavour with ginger slices, saffron, garlic, bayleaf and boil for 1 minute. Discard garlic and bayleaf. Cook until vegetables are tender for 3-4 minutes more. Then evaporate with adding 1 spoon of corn starch.

Take out fillets from the oven, get rid of the skin and scrape the gray layer under the skin. Melt some butter and soaté the salmon fillets in it, put some lemon zest aside and place them into the oven again. To serve: arrange filets in a deep plate, pour over sauce and eat with baguette.

An excellent light dish…


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