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Salmon baked in cream

Salmon baked in cream, Prescriptions, Any category, Any kitchen, Main dishes, French cuisine

Ingredients portion 4

Salmon fillet 750 g

Cream 30% 250 g

Dill 3 stalks

Leeks 1 stalk

Black pepper with lemon peel ½ teaspoon

Salt to taste

Cooking instructions 30 minutes

1 Rinse and dry the salmon fillets and cut into 4 portions.

2 Wash the leeks and dill and dry them. Finely chop the dill and finely chop the leeks.

3 Place the salmon in the roasting tin, salt to taste and sprinkle with the lemon-flavoured pepper. If you don’t have any, sprinkle with any pepper of your choice and drizzle the fish with lemon juice.

4 Sprinkle the dill and leeks on top and pour over the cream. In a preheated oven at 180 degrees, the salmon will be ready in 12 minutes.

Diet Raffaello with cottage cheese

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .