Pan-Seared Salmon with White Wine Sauce

Ingredients

• 800 g salmon steak (4 salmon steaks)
• Salt
• Pepper
• 2 tbsp lemon juice
• 100 g onions
• 2 tbsp butter
• 125 ml dry white wine
• 300 ml Vegetable broth
• 4 carrot bundles
• freshly grated nutmeg
• 1 tsp Cornstarch
• 100 g crème fraîche
• 1 tbsp chopped parsley
• 4 tarragon sprigs
• 4 potato rösti

Instructions

1. 1.

   Season salmon fillets with salt, pepper and drizzle with lemon juice. Peel onions and dice finely. Heat 1 tbsp butter in a pan and sauté onions until translucent; pour in wine, reduce, season with salt and pepper, add broth, cover and simmer for about 10 minutes.

2. 2.

   Heat remaining butter in another pan and sear salmon steaks for 3 minutes on each side. Wrap in foil and rest.

3. 3.

   Peel carrots, trim greens and blanch in boiling salted water for 3 minutes.

4. 4.

   Puree the sauce, season with nutmeg and salt. Whisk cornstarch into 1–2 tsp water until smooth, stir into sauce, bring to a boil and enrich with crème fraîche. Fold in parsley, plate salmon on warmed dish and spoon sauce over it.

5. 5.

   Add carrots with a touch of tarragon as garnish and serve each with a potato rösti.