Salmon Piccata

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Salmon pan with a creamy sauce of broth with capers and lemon



 Cut the lemon in half and squeeze 1 half. Sprinkle the salmon with a little lemon juice and sprinkle with salt and pepper. Then sprinkle the salmon with the flour and make sure it is completely covered. Melt a knob of butter in a frying pan and fry the salmon for about 5 minutes, it does not have to be completely cooked. Remove the fish from the pan and wrap in aluminum foil. Finely chop the shallot and garlic and sauté them in the remaining butter in the pan. Deglaze with a splash of white wine. Add the stock and 1 tablespoon of the lemon juice and let it simmer for a few minutes.

 Mix about 1 teaspoon of cornstarch with a few drops of water to a paste and pour this into the sauce and stir immediately with a whisk until it starts to thicken. Then stir in the cream and the caps. Finely chop the parsley and stir it into the sauce. Return the salmon to the pan and let it cook in the sauce for a few more minutes. Serve the salmon with a slice of lemon and some fresh parsley.

 Delicious with, for example, risotto or baked potatoes

Source: Leukerecepten by leukerecepten-nl.
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