Salmon in Vegetable White Wine Broth

Ingredients

• 2 salmon fillets (about 180 g)
• 1 stalk of leek
• 1 Carrot
• 200 ml fish stock
• 200 ml Riesling
• 1 bay leaf
• 1 sprig dill
• 1 tbsp butter
• 1 tbsp Crème fraîche
• Salt
• coarse black pepper

Instructions

1. 1.

   Wash and pat dry the salmon.

2. 2.

   Wash, trim, and cut the leek into thin strips about 8 cm long.

3. 3.

   Peel the carrot and cut it into strips about 8 cm long. Sauté both in hot butter in a pot until lightly browned. Deglaze with white wine and fish stock and bring to a boil. Add the bay leaf and dill sprig, then reduce heat and do not let it boil again. Place the salmon fillets in the broth and cook at about 75 °C for roughly 10 minutes until translucent.

4. 4.

   Plate the salmon with the broth. Remove the bay leaf and dill, add the vegetables, season with salt and pepper, and top each fillet with a dollop of crème fraîche. Serve with optional dill potatoes if desired.