Salmon with vegetables and velouté sauce
- 3 tails of fresh salmon around 1,200 g. (42.3 oz)
- 150 ml (5 US oz) white wine
- 4 carrots
- 4 zucchini
- a little celery
- 90 g. (3.2 oz) butter
- 180 ml (6.1 US oz) cream
- 60 g. (2.1 oz) roquefort or gorgonzola, melted with a fork
- 1 egg yolk
Cut the salmon tails in half and remove the fish bones. Butter a baking pan and place inside the 6 pieces of fish, with their skin facing down. Season to taste well and pour the wine all over the salmon.
Clean, wash and cut the vegetables into slices. Then distribute them equally around the fish fillets and season to taste. Pour a little more butter. Cover the pan with foil and bake the salmon for 35' minutes. Remove the foil.
Pour into a saucepan the juice from the pan and add the cream, which you have beaten before with the yolk and roquefort or gorgonzola.
Stir the sauce over low heat for 2' to 3' minutes, until it's thick. Remove the skin from the fillets of fish and serve them on plates with vegetables and velouté sauce.