With dry white wine
Salmon poached in wine
Can be cooked with salmon scallops or with salmon fillet. In addition, you can serve boiled potatoes or rice.
ingredients for 4 persons
Sour the salmon with the lemon juice, salt and set aside. Bring the bay leaf, peppercorns and salt to the boil and let it steep for 10 minutes, add the white wine; Put the salmon in this broth and poach for 14 minutes.
Remove the salmon from the broth and keep covered with aluminum foil in the preheated oven. Remove 125 ml from the fish broth, heat and stir in crème fraîche. Whisk egg yolks with white wine and then alloy the sauce.
Arrange the salmon on a preheated plate, pour the sauce over it and sprinkle with chopped parsley.
Serve with rice or boiled potatoes.
Recipe by Gabi Kitzer, winery Kitzer, Badenheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)