Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Salmon piece

  2. 4 cups 948ml Cream light

  3. 1/2 Bay leaf

  4. 2 Cloves

  5. 1/2 Onion sliced

  6. 4 Parsley sprigs Thyme to taste

  7. 1/4 cup 49g / 1.7oz Butter

  8. 1/4 cup 15g / 1/2oz Flour

  9. 1 tablespoon 15ml Lemon juice Salt to taste Pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Arrange serving size pieces of salmon in a buttered baking dish. Season with salt and pepper. Pour in enough cream to leave salmon slightly exposed. Add bay leaf, cloves, onion slices, parsley and thyme. Bake at 400F for 25 minutes, basting occasionally. Remove salmon and keep warm. In a saucepan melt butter and stir in the flour. Gradually add 2 cups of the cream the fish was cooked in. Stir constantly until smooth and thickened. Season with salt and pepper and the lemon juice then simmer for 10 minutes. Pour the sauce over the fish to serve. Garnish with lemon wedges, sliced cucumber and sliced boiled eggs.


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