Salmon with vegetables and velouté sauce
Bake skin-down salmon fillets with wine, vegetables, and a creamy Roquefort sauce for a delicious and flavorful meal.
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Cooking tools:
- Baking pan
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Fork
- Mixing bowl
- Spoon
- Plate
Ingredients
- 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
- salt
- pepper
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