Salmon fillet with crab cream sauce

Salmon fillet with crab cream sauce
Quantity Ingredient
80 g Wild rice
Salt
0,1 l Milk
0,1 l Cream
25 g Lobster paste
White Pepper
400 g Salmon
1 tsp Lemon juice
20 g Butter
100 g Crabs
1 tbsp Dill

Salmon fillet with crab cream sauce tastes especially fragrant and juicy, if you use salmon fillet with skin for frying. Cook wild rice. Bring milk and cream to a boil in a saucepan. Reduce temperature. Stir in lobster paste. Season with white pepper and salt. Rinse salmon fillet, dry and drizzle with lemon juice. Season with pepper and salt. Heat butter in a frying pan. Sear salmon fillet on top until it begins to brown. Reduce temperature. Turn and cook on skin side in a few minutes. Briefly warm the prawns in the sauce. Finely chop the dill. Sprinkle into the crab cream sauce. Fill salmon fillet with crab cream sauce onto preheated plates. Arrange the wild rice next to it. Garnish with dill.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
922 kcal
34 g
58 g
60 g

(C)opyright by Marions Kochbuch