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Preheat oven to 160 ° C.
Reduce the white wine, pour water, add lemon slices and onion rings and
season with the bay leaf and seasalt. Boil up, add the salmon fillets
and poach for 10 minutes in the oven.
For the vegetables, boil potatoes, peel and slice them. Wash spring
onions and cut into equal pieces.
Melt butter in a saucepan, toss potato wedges and spring onion pieces in
it, then stir in creme fraiche and season with salt and pepper.
Remove salmon fillets, pour some of the fish stock into the vegetables
and season to taste. |
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