Salmon with Dijon mustard and creamed yolk

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   To prepare salmon in cream sauce in the oven, take the following set of products: salmon fillet (if you have steaks, remove the skin and spinal bones), an egg (one yolk will be needed), a bunch of herbs (dill and parsley), black pepper in a grinder, salt, drinking cream, lemon (you will need a little zest).

2. STEP 2

   

   Place the salmon fillet in a baking dish.

3. STEP 3

   

   Salt the fillet with coarse salt, black pepper or a mixture of peppers from a grinder.

4. STEP 4

   

   Separately, in a bowl, make a sauce or filling from cream, chicken egg yolk, finely chopped dill and parsley, add grated lemon zest to taste and Dijon mustard. Mix the mixture well.

5. STEP 5

   

   Pour the resulting sauce over the fish and place in an oven preheated to 200 degrees for baking. I baked it under a lid, and take into account the time required to heat the mold itself - mine is made of thick glass, so it took about 5 minutes for the mold itself to warm up well. Bake salmon in cream sauce for 20-30 minutes, taking into account all the above factors.

6. STEP 6

   

   It is better to serve salmon in cream sauce right away; it is important not to overcook the fish in the oven so that it does not lose its juiciness.