Dijon mustard and yolk salmon in cream

3 servings
30 min

To make salmon in a cream sauce in the oven, take the following set of products: salmon fillet (if you have steaks, then remove the skin and remove the ridge bones), egg (one yolk will fill), a bunch of greens (dill and parsley), black pepper in the mill, salt, drinking cream, lemon (you will need a little zest).

Place the salmon fillet in a baking dish.

Salt the fillet with coarse salt, pepper with black pepper or a mill pepper mixture.

Separately, in a bowl, make the sauce or cream pour, chicken egg yolk, finely chopped dill greens and parsley, add the grated lemon zest to taste and Dijon mustard. Mix the mixture well.

Pour the resulting sauce over the fish and place in a 200-degree heated roasting oven. I baked under the lid, and consider the time it takes to heat the mold itself - I have thick glass, so it took 5 minutes for the mold itself to warm up well. Bake the salmon in a creamy sauce for 20-30 minutes, taking into account all the factors outlined.

It is better to serve salmon in cream sauce right away, it is important not to overexpose fish in the oven so that it does not lose juiciness.