Salmon in caper mustard sauce
And here it is again, the inimitable, unique, unsurpassable Raaabe.
Yes, inspired by one of my favorite shows on Saturdays on TV, I watched Steffen Sonnenwald simmer. And he can - after all, he is the founder of the "Junge Wilden". I do not need Abba's stars - just yours - if you have them for my recipe. But enough of the enthusiasm, ran to the pots. Hard isses not.
So, first create the basis for a white sauce. First onion is peeled and finely chopped. Can you, right? The small onion cubes then come in bissi melted butter or margarine. In the pot of course, not in the fridge. So, sweat onions, do not fry brown. Then flour over it. One, two tablespoons. Sweat bissi too.
And now broth over it. No, not the classic bouillon cube made of glutamate. Ne sebst made fish or vegetable broth. Frozen. It's easy, but that's not the recipe today.
So on - add a few cubes of concentrated broth, add water. Boil. And then it's supposed to be a mustard-caper sauce. Good news. Not 08/15, but have character. So season. Depending on the amount of sauce, add 2 or 3 teaspoons of Dijon mustard. Do not worry, that will not exceed the budget. And then capers. N half a glass, depending on your taste. In combination with mustard, the sour booze taste really good. Is anything missing. I added half a teaspoon of green pepper. But then there is still no really good sauce. There's something else that needs to be done: half a cup of sweet cream. And to taste n drop lemon juice. Well, tastes good? Nee? Then maybe eat from one bissi to little. TASTE is our motto. So, eat well now, right? Now, go on. You let the whole thing simmer gently. So that the flavors can connect. Eat that way.
In the meantime you can do the side dishes. Steffen Sonnenwald served fried zucchini slices. You can do it, but you do not have to net. I'm so on dry cucumbers. So I stay classic. Good Annabelle, swirled in bissi butter and made with chopped parsley. Annabelle? Watts eat? Well, a potato variety. And one that is as good as the Linda iss. Solid, tasty. It must be a potato.
Is there something missing? Maybe a salad. Since almost every salad fits.
Betting that tastes good?
