How to make
Salt the salmon fillets, sprinkle with black pepper and lemon juice. Allow them to sit for 30 minutes, then transfer them to sheets of foil. Each fillet has to be separate, or put 2 fillets in 1 piece of foil. Pour a little white wine on each salmon fillet and carefully wrap the foil to prevent anything from leaking out during baking.
Make 2 holes with a needle on top and put the fish to bake for 10-15 minutes in a preheated oven. During this time, preheat the stove and beat the 2 types of cream together. While stirring, add 3 1/3 tbsp (50 ml) white wine and season it with a little salt, pepper, a pinch of saffron and curry.
Stir the sauce for 2-3 minutes and remove it from heat. Add the finely chopped dill. Serve the salmon on a plate in opened foil, with a little of the sauce poured on top.
