- 4 slices Salmon cutlet
- freshly ground pepper
- 1 Lemon
- 1 bunch Scallions
- 200 grams Button mushrooms
- dry White wine
- 125 milliliters Creme fraiche cheese
- 1 Bay leaf
Rinse salmon, pat dry and season with salt and pepper.
Rinse lemon with hot water, pat dry and thinly slice.
Rinse scallions and mushrooms and trim. Coarsely chop scallions and thinly slice mushrooms.
Place salmon, scallions, mushrooms, white wine, lemon slices, creme fraiche and bay leaf in a baking dish, cover and bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes.
Remove bay leaf and serve the fish with rice.