Oven-baked salmon fillets with horseradish cream

50 minutes

Leicht

5 people

Our recipe for salmon fillets from the oven in a creamy horseradish cream sauce is a delicious dish that is perfect for an elegant dinner or a simple lunch. The horseradish gives the sauce a pleasant spiciness that harmonizes perfectly with the tender salmon. The leaf spinach makes for a healthy side dish and a harmonious overall picture on the plate.

Ingredients

5 x 125 g land-based salmon fillets
250 ml cream
400 g frozen leaf spinach
400 ml fish stock
Zest of an organic lemon
4 to 5 tablespoons jarred horseradish (or fresh if available)
Salt and freshly ground pepper
1.5 kilograms of waxy small potatoes as a side dish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Preheat the oven to 200°C. Allow the frozen leaf spinach to thaw and squeeze out excess water.
Rinse the salmon fillets under cold water and pat dry with kitchen paper.
Skin the fillets, season with salt and freshly ground pepper and set aside.
Place the thawed spinach in a baking dish and spread it evenly.
Heat the fish stock in a saucepan and reduce by half. Add the cream and bring to the boil briefly. Stir in the lemon zest and horseradish.
Season well with salt and freshly ground pepper.
Place the seasoned salmon fillets on the spinach in the baking dish. Pour the cream-horseradish sauce evenly over the salmon fillets and spinach.
Place the casserole dish in the preheated oven and bake for about 20-25 minutes, until the salmon is cooked through and the sauce has thickened slightly. Boiled or boiled potatoes make an excellent side dish.

Tip: If fresh horseradish is available, it can be used to give the sauce a more intense and fresh flavor. To do this, finely grate the fresh horseradish and use the same amount as indicated in the recipe.