- Black Pepper Pepper - 5 pieces
- Salmon fillet - 600 Grams
- Cream 30-33% - 80 Milliliters
- Green onions - 5 Grams
- Black pepper powder - 1/4 Teaspoons
- Flour corn - 5 Grams
- Bay Leaf - 1 piece
- Fish broth - 150 Milliliters
- Dill - 5 Grams
- Capers - 20 Grams
- Milk - 50 Milliliters
Filet my salmon, cut into small portions and put in a baking dish with a bay leaf and pepper. Fill the fish with broth. Cover the baking sheet with foil and put in the oven (200 degrees) for 15 minutes. While the fish is cooking in the oven - let's make the sauce. To do this, pour a little fish broth into the stewpan, cream, add capers and finely chopped greens. In a separate bowl, mix the corn flour with milk, and add this mixture to the saucepan. All this business is mixed. Cook the sauce over low heat until thick. We serve fish, watering with cream sauce, with a favorite side dish and, preferably, chilled white dry wine. Bon Appetit!
Servings: 3-4