Moms Cookbook

Lachs-Sahne-Sauce mit Cherrytomaten

Salmon cream sauce with a touch of tomato, lemon and dill, finished with cherry tomatoes, served with ribbon pasta or rice. Serves 4.

Makes
4 servings

Instructions

  1. Cut the salmon (or other fish fillet) into not too small cubes of 2½-3 cm and sear briefly and hot in oil. If that's too much for you, you can instead let slightly smaller cubes steep in the finished sauce for 5-8 minutes; it may only simmer very gently.

  2. Take the seared cubes out of the pan and keep them warm. Deglaze with a little white wine, add the vegetable stock, cream, tomato paste and a little grated lemon zest or lemon juice and season with pepper and salt.

  3. If the sauce is too thin, stir in a little sauce thickener and simmer for a few minutes.

  4. Return the fish cubes and let them steep, covered, for about 5 minutes. Add the dill and the quartered cherry tomatoes and bring briefly to the boil once.

  5. Serve with ribbon pasta, other pasta or rice.

Notes

No tomatoes?

Use finely diced courgette instead: fry it briefly in the pan as soon as the fish is out, and only then deglaze.