Salmon with carrots in wine sauce

116 0

750 g Carrots
~~salt, white pepper~~

150 g shallots or small onions

2-3 stem (s) rosemary
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

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