How to make
This cream sauce for salmon is inspired by the Indian Tandoori. It can be used in three ways - as a cold sauce to accompany the fish, which is baked separately, but it can also be generously spread on the fish fillet itself and then baked in the oven with the sauce. The third way is simply to use it as a marinade.
The preparation is extremely easy and you only need to follow a few simple steps:
Mix the two types of cream in a bowl. Add salt, dried coriander leaves, ginger, nutmeg and white pepper. Crush the cloves with your fingers and remove the small stalks.
Grate the garlic on a fine grater or press it.
The peel of 1/2 lemon is also grated very finely (only the yellow part) and the juice is squeezed from the lemon.
Mix everything very well, until a smooth consistency is obtained and the fish sauce is ready! Fresh and fragrant!
Enjoy your meal!
