Salmon Fillet with Crabs in Wine Sauce

Drizzle with lemon and season with salt.

Steam the salmon fillets in a frying pan with a lid in 1 tablespoon butter at low temperature for about 10 minutes until soft. Keep warm.

2. Melt 4 tablespoons butter in a small saucepan. Add flour over medium heat and sauté for 2 minutes, stirring with a whisk.

Add wine and whipping cream and reduce over low heat for 5 minutes, stirring without lid.

Season with salt, white pepper and juice of one lemon. Dill and shrimp in the sauce form. Stir liquid from fish pan into sauce.

Cover salmon with sauce and bring to table.

Serve with: Spareribs, spinach leaves Drinks: White wine, dry

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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