Salmon Fillet with Vegetables Recipe

 
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Salmon Fillet with Vegetables
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  • Difficulty Level: Easy

A light and lovely serving of fish to celebrate Easter with. Fish fillets wrapped in herbs are baked and drizzled with a white wine and butter sauce. Simple but impressive!

Ingredients of Salmon Fillet with Vegetables

  • 1 salmon-de-skinned
  • 2 fennel bulb-sliced
  • 1/2 cup leeks-carrot and celery juliennes
  • 2-3 lemon slices
  • 1/4 cup parsley and thyme
  • A pinch coriander powder
  • 1 Tbsp butter
  • 1/4 cup dry white wine
  • Salt and pepper to taste
  • For the sauce:
  • 2 Tbsp vegetable stock
  • 1 Tbsp dry white wine
  • 1 Tbsp chopped thyme
  • 1 Tbsp butter
  • Salt and pepper to taste

How to Make Salmon Fillet with Vegetables

  • 1.1. Take a butter paper/parchment paper and lay fennel stems and lemon slices on it.
  • 2.2. Place the fish on it and top with leeks. Season and add parsley, thyme and coriander seeds.
  • 3.3. Finish with butter and fold the paper tightly leaving one side open.
  • 4.4. Pour in the wine and then seal the paper completely. Place in a pan and bake for 10 minutes.
  • 5.5. For the sauce, open the butter paper and separate the liquid from the fish on to a pan.
  • 6.6. Heat it for 2 minutes and then add white wine. Now add thyme and butter.
  • 7.7. Finally add the vegetable stock.
  • 8.8. Place the fish on a serving dish, pour the sauce on top and serve.

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