A light, elegant fish dish with a creamy white wine sauce
Tender roasted salmon fillet with crunchy spring vegetables and a silky white wine sauce – a dish full of freshness and flavours. The buttery texture of the salmon fillet harmonises perfectly with the fine creaminess of the sauce, while the spring vegetables provide a fresh contrast.
The ideal wine accompaniment: a Chardonnay from Stellenbosch (South Africa). This wine combines a fine minerality with flavours of ripe peach, citrus fruit and roasted nuts. Its balance between freshness and creaminess perfectly complements both the salmon and the sauce. You can find out which other wines are also ideal below!
Which wine goes best with this meal?
The ideal accompaniment: Chardonnay (Stellenbosch, South Africa) Find out below which other wines are also ideal!
A Stellenbosch Chardonnay is the perfect choice for this dish as it combines the structure and creaminess of a classic Burgundy with the freshness of a cooler climate. This Chardonnay is known for its fine citrus and peach flavours, accompanied by a hint of vanilla and roasted almonds.
Its finely balanced acidity emphasises the freshness of the spring vegetables, while its light creaminess and subtle woody notes harmonise wonderfully with the white wine sauce. Stellenbosch is one of South Africa’s best-known wine-growing regions, famous for its first-class Chardonnays. These wines offer an elegant balance between fruit, minerality and structure – just what this dish needs!
Another 5 wine recommendations for this pairing
- Pinot Blanc (Germany or Alsace)
- Pinot Blanc (Germany or Alsace)With its gentle fruit, subtle nuttiness and fine acidity, Pinot Blanc is an excellent accompaniment to salmon in a creamy sauce. Its light pear and apple flavours harmonise with the fish without dominating.
- Sancerre (Loire, France)
- This Sauvignon Blanc with a mineral structure, herbal notes and refreshing citrus fruit emphasises the fine aromas of salmon fillet and vegetables. Its fine acidity provides a wonderful freshness in the mouth.
- Grüner Veltliner (Wachau, Austria)
- The spicy pepper note of the Grüner Veltliner creates an exciting contrast to the creaminess of the sauce, while its fine minerality and citrus fruit emphasise the freshness of the dish.
- Viognier (Rhône, France or California)
- Viognier brings aromas of apricot, peach and white flowers, which harmonise wonderfully with the salmon. The moderate acidity keeps the dish fresh, while the light creaminess of the wine supports the sauce.
- Albarino (Rías Baixas, Spain)
- An aromatic, savoury white wine with notes of lime, white flowers and a fine sea breeze. Ideal for fish dishes with a creamy sauce, as its freshness balances the dish wonderfully.
The recipe:
Salmon fillet with spring vegetables and white wine sauce
Cooking utensils
- 1 Large pan
- 1 Cooking pot for vegetables
- 1 Cutting board & knife
- 1 Whisk for the sauce
Ingredients
For the salmon:
- 2 Salmon fillets approx. 150 g each
- 1 Tbsp olive oil
- Salt & pepper to taste
For the spring vegetables:
- 150 g green asparagus
- 100 g young peas
- 100 g Carrots cut into fine strips
- 1 teaspoon butter
- Salt & pepper
For the white wine sauce:
- 100 ml Chardonnay Stellenbosch
- 100 ml Cream
- 1 Shallot finely chopped
- 1 teaspoon butter
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
Preparation
Preparing spring vegetables
- Cut the asparagus into pieces, peel the carrots and cut into thin strips.
- Blanch the vegetables in boiling salted water for 3 minutes, then rinse in ice water.
- Fry salmon
- Heat the olive oil in a pan, season the salmon fillets with salt & pepper.
- Fry the salmon over a medium heat for 3 minutes on each side.
Prepare the white wine sauce
- Sauté the shallot in butter, deglaze with the Chardonnay and reduce by half.
- Stir in the cream and Dijon mustard, season with salt and pepper to taste.
Serve
- Arrange the salmon and vegetables on plates and drizzle with the white wine sauce.
Recommended side dishes
- Mashed potatoes with olive oil
- Fresh baguette for dipping
- Green salad with lemon vinaigrette
