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:
Lachsfilet mit Frühlingsgemüse und Weißwein-Sauce
Cooking utensils
- 1 Große Pfanne
- 1 Kochtopf für Gemüse
- 1 Schneidebrett & Messer
- 1 Rührbesen für die Sauce
Ingredients
Für den Lachs:
- 2 Lachsfilets je ca. 150 g
- 1 EL Olivenöl
- Salz & Pfeffer nach Geschmack
Für das Frühlingsgemüse:
- 150 g grüner Spargel
- 100 g junge Erbsen
- 100 g Möhren in feine Streifen geschnitten
- 1 TL Butter
- Salz & Pfeffer
Für die Weißwein-Sauce:
- 100 ml Chardonnay Stellenbosch
- 100 ml Sahne
- 1 Schalotte fein gehackt
- 1 TL Butter
- ½ TL Dijon-Senf
- Salz & Pfeffer nach Geschmack
Preparation
Frühlingsgemüse vorbereiten
- Spargel in Stücke schneiden, Möhren schälen und in feine Streifen schneiden.
- Gemüse in kochendem Salzwasser 3 Minuten blanchieren, dann in Eiswasser abschrecken.
- Lachs braten
- Olivenöl in einer Pfanne erhitzen, Lachsfilets mit Salz & Pfeffer würzen.
- Lachs bei mittlerer Hitze 3 Minuten pro Seite braten.
Weißwein-Sauce zubereiten
- Schalotte in Butter anschwitzen, mit Chardonnay ablöschen und auf die Hälfte reduzieren lassen.
- Sahne und Dijon-Senf einrühren, mit Salz & Pfeffer abschmecken.
Servieren
- Lachs mit Gemüse auf Tellern anrichten, mit Weißwein-Sauce beträufeln.
Empfohlene Beilagen
- Kartoffelpüree mit Olivenöl
- Frisches Baguette zum Dippen
- Grüner Salat mit Zitronen-Vinaigrette
