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2 fresh salmon fillets
salt and black pepper, to taste
2 tablespoons butter, or margarine
1 onion, thinly sliced
1 celery root, thinly sliced
2 fennels, thinly sliced
6 cloves garlic, such as Mr. Dipz Peeled Garlic
1 cup Baron Herzog Chenin Blanc or other white wine
juice from a 1/2 an orange
1 cup parve chicken soup or onion soup
8 ounces heavy cream or non-dairy whipped topping
Coat the fish with a small amount of olive oil.
Sprinkle with salt and black pepper.
In a frying pan over medium heat, brown both sides of fish.
Preheat the oven to 350°F.
Place 1 tablespoon margarine on each piece of fish. Bake uncovered for 5 minutes.
In a separate frying pan, lightly fry the onion, celery root, fennel, and garlic in a small amount of olive oil until they develop a pale golden hue.
Add the white wine, orange juice, and soup to the vegetables and continue to cook until the liquid mixture has been reduced to half its original amount.
Add the cream, mix and cook for another 3 minutes.
Pour the sauce over and around the salmon. Decorate with slivered almonds.
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