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1
Preheat oven to 190 degrees C (375 degrees F).
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2
Slice oranges into thin slices, removing seeds if necessary.
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3
Place half of the slices in a buttered casserole dish.
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4
Pick dill leaves (freeze stalks and ave for another use, such as making vegetable broth).
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5
Chop dill leaves finely and mix with soft butter and some salt and pepper.
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6
Puree everything and mix in the grainy mustard.
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7
Wash and dry salmon.
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8
Spread dill-butter mixture evenly on top and place fish in the casserole.
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9
Cover with remaining orange slices.
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10
Pour vegetable broth in the dish and place it in the oven for about 1517 minutes.
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11
It should be slightly undercooked; it will continue cooking a little bit while it stands.
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12
Take out of the oven and pour broth into a small saucepan.
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13
Turn off oven and place salmon back in while you make the sauce, leaving the oven door cracked.
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14
Add heavy cream and white wine to the saucepan with the vegetable broth and cook on high heat, uncovered, for about 5 minutes.
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15
Mix the cornstarch with some cold water and pour slowly into the cooking sauce.
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16
You dont have to add all the cornstarch mixture, just enough to thicken the sauce to your liking.
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17
Let bubble briefly and adjust the taste with salt and pepper.
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18
Serve with rice and green salad.
