Salmon in an orange sauce

Name: Salmon in an orange sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp sugar; 1 tbsp water; 30 g pecan nuts; 2 tbsp full cream; 1 pinch sea salt; 3 dl vegetable bouillon; 1 ½ dl orange juice; ½ dl white vermouth; ¼ tsp cayenne pepper; 1 onion; 2 bay leaves; 1 cinnamon stick; 1 fennel; 600 g salmon fillets; ¾ tsp salt

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramelized nuts

2 tbsp sugar

1 tbsp water

30 g pecan nuts, finely chopped

2 tbsp full cream

1 pinch sea salt

Sauce

3 dl vegetable bouillon

1 ½ dl orange juice

½ dl white vermouth (e.g. Noilly Prat or orange juice)

¼ tsp cayenne pepper

1 onion, cut into strips

2 bay leaves

1 cinnamon stick

1 fennel, very thinly sliced

600 g salmon fillets, cut into 4 pieces of equal size

¾ tsp salt

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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.

Sauce

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.

Good to know

Serve with:	Toasted baguette slices

How-tos

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4 people

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