You will need:

Salmon fillet (Salmon, trout, chum salmon, sockeye salmon) 800 g
Sea salt 1 tsp
Ground black pepper ½ tsp
Lemons ½ pcs.
Cream 10-11% 300 ml
Egg yolk 3 pcs.
Dijon mustard 2 tsp
Fresh green basil 10 g
Dill 10 g
Parsley 10 g
Tarragon 10 g

This fish dish is always exquisite and quickly prepared. Salmon will turn out tender and fragrant, but in this way you can cook almost any fish. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.
The most suitable side dishes for this dish are crumbly rice, boiled potatoes with greens or tagliatelle pasta.
If you want to pair the wine with this dish, look for a complex-tasting, refined, medium-bodied wine that can complement the fish and herb sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.
Cut the salmon fillet into oblong pieces 4-5 cm wide, put in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise the sauce will take too much. Salt, pepper and drizzle with lemon juice.
In a bowl, combine cream and egg yolks.
Finely chop the herbs and add them to the cream mixture. Finely grate the lemon zest there and add the mustard.
Pour the fish with the resulting sauce and place in an oven preheated to 200 degrees.
Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it gets cold.

Bon appetit!