Salmon with carrots in wine sauce
- 750 g Carrots
-
salt, white pepper - 150 span> g shallots or small onions
- 2-3 stem (s) rosemary li>
- some Stalk (s) Thyme
- 2 EL Butter / Margarine
- 1/8 l white wine or broth
- 7-8 EL whipped cream
- 3 EL light sauce binder
- 1 tbsp lemon juice
- 600 g Salmon fillet or 4 salmon steaks (without skin)
40 minutes span>
light
- 1.
- Peel the carrots , wash and d cut into pieces. Cover and cook in 3/8 l salted water for about 5 minutes. Drain the carrots, catch the vegetable water and measure 1/4 l
- 2.
- Peel and chop the shallots. Wash the herbs and chop them, except for a little rosemary for garnish.
- 3.
- Heat 1 tbsp fat. Sauté shallots and carrots in it. Deglaze with wine and vegetable water, reduce for approx. 5 minutes. Add the cream and herbs, bring to the boil. Thicken the sauce. Season to taste with salt, pepper and lemon juice
- 4.
- Wash the salmon, dab and cut into 8-12 pieces. Spice up. Heat 1 tbsp fat. Fry the salmon in it for 2-3 minutes per side. Serve everything and add the rest of the rosemarygarnish. Rice tastes good with it
- 5.
- Drink: cool white wine
1 person approx. :
- 500 kcal
- 2100 kJ
- 32 g protein
- 31 g Fat
- 14 g carbohydrates
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