Salmon in champagne sauce

Name: Salmon in champagne sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 packs (250 g) Frozen salmon fillet; 1 collar Spring onions; 7-10 Tbsp salt and pepper; 7-10 Tbsp Grease for the baking dish 100 g sour cream; 100 g Whipped cream; 1 (0,2 l) Piccolo dry sparkling wine; 1 knife tip Vegetable broth; 100 g Wild rice mixture; 7-10 Tbsp Lemon wedges

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 packs (250 g) Frozen salmon fillet
1 collar Spring onions
7-10 Tbsp salt and pepper
7-10 Tbsp Grease for the baking dish 100 g sour cream
100 g Whipped cream
1 (0,2 l) Piccolo dry sparkling wine
1 knife tip Vegetable broth
100 g Wild rice mixture
7-10 Tbsp Lemon wedges

Directions

1
Salmon thawed. Clean and wash spring onions and cut into thin rings. Rinse salmon and dab dry. Season with salt and pepper. Put the salmon in a greased casserole dish. Sprinkle with the spring onions.
2
Preheat the oven (electric cooker: 175°C/circulating air: 150°C/ gas: level 2). Bring sour cream and cream to a boil in a pot. Carefully stir in the sparkling wine at low heat and stir until the carbon dioxide has escaped (Careful! The carbon dioxide causes the sauce to boil over quickly).
3
Season to taste with salt, pepper and stock.
4
Pour sauce over the salmon fillet. Cook in a hot oven for 20-25 minutes.
5
Meanwhile cook the rice in boiling salted water according to package instructions. Arrange everything and garnish with lemon.