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Salmon in an orange sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 466
  • Fat about 30g
  • Carbohydrates about 15g
  • Protein about 32g
This is needed
This is needed for 4 people
Caramelized nuts
  • 2 tbsp sugar
  • 2 tbsp full cream
  • 1 tbsp water
  • 30 g pecan nuts, finely chopped
  • 1 pinch sea salt
  • 3 dl vegetable bouillon
  • 1.5 dl orange juice
  • 0.5 dl white vermouth (e.g. Noilly Prat or orange juice)
  • 0.25 tsp cayenne pepper
  • 1 onions, cut into strips
  • 1 cinnamon stick
  • 2 bay leaf
  • 1 fennel, very thinly sliced
  • 0.75 tsp salt
  • 600 g salmon fillets, cut into 4 pieces of equal size
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And that's how it's done
And that's how it's done
Caramelized nuts
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Add the pecan nuts and cream, simmer until the caramel has dissolved, season with salt. Transfer the mixture to a sheet of baking paper and allow to cool.
Bring the bouillon to the boil in a pan along with all the other ingredients up to and including the cinnamon stick. Reduce the heat, cover and simmer for approx. 15 mins., remove the bay leaves and cinnamon stick.
Add the salmon and fennel to the sauce, simmer at just below the boil for approx. 5 mins., season with salt. Serve the fish in deep bowls with the fennel and a little sauce, sprinkle the pecan nuts over the top.

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