The salmon baked in herbs sauce

The salmon baked in herbs sauce

Preparation time: 40 min. Portions: 4 Caloric content: 550 kcal for the portion

It is required to you:

Fillet of salmon (Salmon, trout, Siberian salmon, salmon) 800 g
Salt sea 1 tsp.
The black pepper ground ? tsps.
Lemons of ? pieces.
Cream of 10-11% 300 ml
Vitellus of 3 pieces.
Mustard of Dijon 2 tsps.
Basil of fresh green 10 g
Fennel of 10 g
Parsley of 10 g
Tarragon of 10 g

This fish dish is always found and quickly prepares. Salmon will turn out gentle and fragrant, but in such a way it is possible to prepare practically any fish. It is in addition possible to season creamy sauce with grated horse-radish, curry, fresh cilantro or saffron.
The most suitable garnishes to this dish — friable rice, boiled potatoes with greens or the talyattelle macaroni.
If you wish to pick up wine under this dish, choose wine with difficult taste, refined, the average density which will be able to add fish and herbs sauce. For example, classical Muscadet de Sevre et Maine sur Lie or elegant Riesling.
Cut fillet of salmon oblong slices 4-5 cm wide, put in superficial form for roasting. Try to stack fish densely, do not leave big gaps between pieces, differently sauce it will be required too much. Salt, pepper and sprinkle lemon juice.
In bowl connect cream and vitelluses.
Small cut greens and its vsypta in creamy mix. There small rub lemon dried peel and add mustard.
Fill in with the turned-out sauce fish and put in the oven warmed to 200 degrees.
Bake about 20-25 minutes before sauce solidification. Give dish, has not cooled down yet.

-