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Salmon Fillet with Vegetables Recipe
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!
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
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
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1. Take a butter paper/parchment paper and lay fennel stems and lemon slices on it.
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2. Place the fish on it and top with leeks. Season and add parsley, thyme and coriander seeds.
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3. Finish with butter and fold the paper tightly leaving one side open.
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4. Pour in the wine and then seal the paper completely. Place in a pan and bake for 10 minutes.
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5. For the sauce, open the butter paper and separate the liquid from the fish on to a pan.
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6. Heat it for 2 minutes and then add white wine. Now add thyme and butter.
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7. Finally add the vegetable stock.
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8. Place the fish on a serving dish, pour the sauce on top and serve.