Salmon in horseradish sauce


600 g salmon
1 teaspoon salt, 1 teaspoon vinegar, 1 bay leaf,
4 grains of allspice, white pepper,
2 tablespoons sunflower oil TRIANA
1 tablespoon plain flour,
1/2 cube of vegetable broth, 2 oz. cream
1 teaspoon horseradish-load in vinegar,
1 lemon, cranberry compote, dill




How to do it:

  1. Adjusted boneless salmon cut into larger portions, put into 1 liter of boiling water, add salt, vinegar, allspice, bay leaf and cook for a moderate boil for 15 minutes.
  2. In saucepan prepared the sunflower oil TRIANA mixed with plain flour, pour 2 ounces of strained fish broth, cream, and cook constantly to smooth sauce.
  3. Add horseradish sauce, stir and season it with 1 tablespoon of lemon juice.
  4. Pour sauce on the salmon, garnish with wheels of lemon and fresh dill.
  5. Before serving, put one tablespoon of cranberry to compote.


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