Salmon with Lemon Sauce

For the salmon with lemon sauce, first prepare the sauce. For the sauce, finely chop the onions. Melt the butter, lightly sweat the onions in it, add the flour, let it color slightly and deglaze with 200 g of whipping cream.

Let simmer on lowest heat, stir and add remaining whipping cream or milk by the tablespoon if needed.

Grate and squeeze the lemon. Simmer about half of the juice and zest (about 45 minutes total). Season with finely ground pepper, salt and a little lemon juice if needed.

Bring water, wine and onion cut into rings to a boil and simmer for about 15 minutes.

Cook the ready-to-cook salmon in the broth for about 12-15 minutes. Arrange the fish on plates, drape sauce over it and serve.

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