Fried Salmon Fillet with Lemon Sauce

For the salmon fillet with lemon sauce, first prepare the lemon sauce. For the lemon sauce, wash and clean the spring onions and cut into thin rings.

Melt 1 tablespoon of butter in a small saucepan and sauté the spring onions over medium heat. Deglaze with fish stock and whipping cream. Add crème fraîche, lemon juice and lemon zest, season with salt, pepper and sugar.

Add the peppercorns, mix well and simmer for 5-6 minutes. Meanwhile, rinse the salmon fillets under cold water, pat dry and season with salt and pepper.

Flatten the garlic clove with skin, using a knife. Heat vegetable oil strongly in a pan, add the garlic clove. Put the fillets in it and immediately turn the temperature down to low.

Cook the fillets without turning for 3 minutes. Then remove the pan from the heat. Carefully turn the salmon fillets, add 1 tsp of butter and let them rest in the hot pan for 2-3 minutes.

Remove and drain on paper towels. To serve, divide the fine lemon sauce into warmed plates, place a salmon fillet on each and enjoy with a few drops of fine wine.

Preparation Tip:

The light, delicate salmon fillet with lemon sauce goes well with garlic baguette, vegetable rice, mashed potatoes, risotto and or fresh salad. Instead of lemon you can use lime.

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