Salmon and Shrimp in a Dill Cream Sauce with White Wine
- 600g / 20 oz salmon fillet, cut into 3 cm / 1.2 in pieces
- 200g / 7 oz peeled shrimp
- 235ml / 1 cup white wine
- 475ml / 2 cups fish stock
- 475ml / 2 cups crème fraiche
- 110g / 1 jar pickled herring, drained and rinsed
- 60g / 4 tbsp unsalted butter
- 30g / 2 tbsp all-purpose flour
- 30g / 2 tbsp fish stock
- 20 sprigs of fresh dill, chopped
- 10g / 2 tsp salt
- Black pepper, to taste
1. Preheat your oven to 375°F or 190°C.
2. Season the salmon pieces with a pinch of salt and a few grinds of pepper.
3. In a large skillet, melt 1 tablespoon or 15 grams of butter over medium heat. Add the chopped onion and cook until it's softened, which should take about 3-4 minutes.
4. In a separate pot, combine 2 cups or 475 milliliters of fish stock, 1/2 cup or 120 milliliters of crème fraiche, and 1/2 cup or 120 milliliters of white wine. Bring the mixture to a boil, then reduce the heat to a simmer. Whisk in 2 tablespoons or 30 grams of flour to thicken the sauce.
5. Add the cooked salmon, 1 cup or 120 grams of peeled shrimp, 1/2 cup or 60 grams of pickled herring, and 1/4 cup or 15 grams of chopped fresh dill to the sauce. Gently stir to combine, taking care not to break the salmon pieces. Simmer the mixture for a few minutes to allow the flavors to meld together. Season with salt to taste.
6. Serve the dish hot, accompanied by boiled potatoes, a handful of peas, and a few spears of asparagus.
- Large skillet
- Pot
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Fish stock
- White wine
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