| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 27g | 9g | 3g |
| sugars | fibre | protein | salt |
| 1g | 0g | 31g | 0.75g |
Why I Love German Salmon in Dill Cream Sauce
Taste, texture and tradition – these are the ingredients that I think a classic recipe is made of. I believe it’s why I found myself captivated by the German delight that is the Salmon in Dill Cream Sauce. It brings together three of my culinary loves: the locally sourced Salmon of Montana, the fresh whiff of field-grown dill, and the interesting challenge posed by European cooking. This recipe essentially epitomizes a bridge between my American rancher roots and my adoration for global flavors. I assure you, it’s an international affair on a plate that you wouldn’t want to miss.
Drawing Inspiration
Rick Stein, a renowned Chef with a knack for seafood, provides an ample dose of inspiration in transforming traditional recipes into something extraordinary. With his journey around the world, he has proven that a simple salmon dish can become an explosion of flavors. I took a leaf out of his book by maintaining the core German identity of the dish, yet lurking in elements that showcase my love for incorporating local ingredients. A good dish is seasoned with stories, and the Salmon in Dill Cream Sauce has some great tales to tell.
A Dish That Complements and Completes
This Salmon in Dill Cream Sauce will taste just as delicious served alone or with sides. Now if you’d like to make it a hearty meal, pairing it with a warm potato salad would be a great idea. For an authentic German experience, perhaps serve it with a delightful Apfelkuchen– or German Apple Cake. And, of course, a dry Riesling from Germany would make for a fabulous pairing.
While this recipe might seem a departure from the venison steaks and huckleberry pies I usually whip up, it’s the fusion of German precision and Montana’s wilderness that really excites me. After all, that’s what gastronomy is all about – blending tradition, creativity, and local flavors to weave a food story that’s truly worth remembering.
What You’ll Need
- 6 salmon fillets
- 2 cups of dry white wine
- 2 cups of fish stock
- 2 tablespoons of lemon juice
- 1 bay leaf
- 8 whole black peppercorns
- 1 small onion, thinly sliced
- 2 cups of heavy cream
- 3 tablespoons of fresh dill, chopped
- Salt to taste
- Black pepper to taste
Method
Step One
Place the salmon fillets in a large saucepan. Pour in the dry white wine, fish stock and lemon juice. Add the bay leaf, black peppercorns and onion slices.
Step Two
Bring the liquid to a simmer over medium-high heat. Reduce the heat to low and let the salmon poach gently until it’s just cooked through – about 15-20 minutes. Using a slotted spoon, gently remove the salmon fillets from the saucepan and set them aside on warm plates.
Step Three
Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the bay leaf, peppercorns and onion. Place the saucepan over high heat and bring the liquid to a boil. Continue boiling until the liquid is reduced by about half.
Step Four
Add the heavy cream to the saucepan and continue boiling until the sauce has reduced and thickened slightly. Stir in the chopped fresh dill, and season with salt and black pepper to taste.
Step Five
Spoon the dill cream sauce over the poached salmon fillets before serving. Enjoy your delicious Salmon in Dill Cream Sauce!
