Cooking time: 40 min Servings: 4 Calories: 550 calories per serving

You will need:

Salmon fillet (Salmon, trout, chum, sockeye) 800 g
Sea salt 1 tsp.
Ground black pepper ½ tsp.
Lemons ½ PCs.
Cream 10-11% 300 ml
Egg yolk 3 PCs.
Dijon mustard 2 tsp.
Fresh Basil green 10 g
Dill 10 g
Parsley 10 g
Tarragon 10 g

Preparation:

This fish dish is always sought and is prepared quickly. Salmon will turn out tender and flavorful, but this way you can cook almost any fish. Optionally, flavoring cream sauce with grated horseradish, curry, fresh coriander or saffron.
The most appropriate garnishes for this dish — crisp rice, boiled potatoes with greens or pasta «tagliatelle».
If you want to choose a wine for this dish, choose a wine with a complex taste, a delicious, medium density, which can add to the fish sauce and herbs. For example, the classic Muscadet de Sevre et Maine sur Lie or elegant Riesling.
Salmon fillet cut into oblong pieces of a width of 4-5 cm, put in a shallow baking dish. Try to place the fish tightly, do not leave large gaps between the pieces, otherwise the sauce will need too much. Salt and pepper and sprinkle with lemon juice.
In a bowl combine the cream and egg yolks.
Finely chop the herbs and stir it into a creamy mixture. There too finely grate the lemon zest and add the mustard.
Pour the sauce over the fish and place in a preheated 200 degree oven.
Bake for about 20-25 minutes until it thickens. Serve before it gets cold.