4 filets or steaks of salmon
4 tbsp. pumkin seeds (chopped)
salt, pepper, oliveoil
Sauce 1 tsp. butter
1/2 small onion or 1 shallot (finely chopped)
200 ml sour cream
1 tbsp. creme fraiche
4 tbsp. pumkin seed oil
salt, pepper
Remove skin from the filets and season with salt and
pepper.
Heat olive oil and fry salmon on both sides for about 10 minutes. Keep
warm. Sauce: Melt butter and fry onion until translucent. Douse with
sour cream. Fold in creme fraiche and mix well. Let all cook some
minutes, then purée with a immersion blender.
Stir in pumkin seed oil and season to taste with salt and pepper.
Serve salmon sprinkled with chopped pumkin seeds.
