Snapguide

How to salmon with crayfish, cream sauce & potatoes

Salmon With Crayfish, Cream Sauce & Potatoes

40
STEPS
INGREDIENTS
Thaw the salmon and put it in an oven dish.

Thaw the salmon and put it in an oven dish.

Mix crayfish tails, cr\u00e8me fra\u00eeche and mayonnaise.

Mix crayfish tails, crème fraîche and mayonnaise.

Add cayenne pepper and dill seeds.

Add cayenne pepper and dill seeds.

Cover the salmon fillets with the crayfish mix. Cook in the oven, 225 degrees C about 12 minutes.

Cover the salmon fillets with the crayfish mix. Cook in the oven, 225 degrees C about 12 minutes.

While the fish is in the oven, make the sauce. Heat up cream and fish stock into a small sauce pan.

While the fish is in the oven, make the sauce. Heat up cream and fish stock into a small sauce pan.

Like so. Add cr\u00e8me fra\u00eeche when the sauce has come to a boil.

Like so. Add crème fraîche when the sauce has come to a boil.

Then add dill and lemon juice.

Then add dill and lemon juice.

Stir and add some salt.

Stir and add some salt.

Dinner is ready!

Dinner is ready!

It looks nice, right?

It looks nice, right?

Serve with duchesse potatoes or regular boiled potatoes and the dill sauce.

  • 4.0 Salmon fillets (4 x 125 grams)
  • 170.0g Crayfish tails
  • 50.0ml Mayonnaise
  • 100.0ml Crème fraîche
  • 0.0tsp Cayenne pepper
  • The sauce;
  • 250.0ml Cream (low fat)
  • 30.0ml Concentrated fish stock
  • 100.0ml Crème fraîche
  • 15.0ml Lemon juice
  • 100.0ml Freshly chopped dill (or the same amount frozen)
  • Salt
  • Black pepper