Salmon in dill sauce
Instructions
Salmon in dill sauce is a delicious second of fish typical of Thanksgiving (Thanksgiving day, 4 July), tradition said to have been started by Abigail Adams, wife of the second President of the United States.
In a large saucepan mix the onion, slice of lemon, wine and fish stock.
Bring to a boil, boil for about 1 minute and then lower the flame.
Put the salmon in the liquid after cooking and then let simmer over low heat for about 10 minutes.
Meanwhile melt butter on low heat in a saucepan; Add the flour and cook over low heat for a few minutes.
Once it's ready, remove salmon from pan 1 cup (25 cl) of broth and pour it in the Pan, leaving Cook and thicken for 3 minutes, after which lower the flame.
In a bowl beat the egg yolk with the cream (or whipped cream and milk) and slowly pour the mixture into the saucepan; Cook, never boil, for two minutes and at the end add salt, pepper and add the dill.
Remove from the heat.
Take the slices of salmon with a skimmer or a perforated spatula, put them down one by one briefly on a paper towel (to wipe slightly), arrange on a plate and pour over sauce.
Serve immediately, garnished with sprigs of fresh dill and lemon slices.
Ingredients and dosing for 4 persons
- 4 pieces of salmon (slices by 250 g each)
- 1 white onion
- 13 cl of dry white wine
- 50 cl of fish broth
- 30 g of butter
- 2 tablespoons of flour
- 6 cl of cream
- 1 egg yolk
- Salt
- Pepper
- 4 tablespoons of finely chopped fresh dill (or 2 teaspoons dried dill finely chopped)
- 1 slice of lemon