Fish in cream sauce

The salmon fish is a representative of the salmon species, it is often called the "king salmon".


As for its properties, salmon is very high in protein, literally a hundred grams of fish contains more than half of the daily norm for an adult. Also salmon is rich in phosphorus, iodine, calcium, magnesium, zinc, fluorine, in addition, useful vitamins and acids.


This fish is very delicate and does not need to be subjected to long heat treatment. Most often salmon is cooked into soups, baked, and also grilled. Also very popular is such a method of cooking as baking in cream sauce, as cream elegantly emphasizes the delicacy of salmon and make it even more appetizing.


A few nuances that are useful to know:To bake salmon in cream sauce, it is better to use fresh fish. Frozen is also suitable, but when the fish is cooked, it will fall apart a lot, and what should not be baked is fish that has been salted.Salmon in cream is better not to bake a whole fish, for this purpose, fish steaks or fillets are better suited, as even and equal as possible.Cream for baking is better to choose about 30% fat, as they will give the fish more tenderness, flavor and aroma. This kind of fish does not need a long heat treatment, so half an hour of baking will be quite enough to get a juicy and incredibly tasty dish.Salmon in cream is prepared in different ways: some people immediately add vegetables to the fish to be used as a garnish, and someone, on the contrary, believes that the vegetables give the fish extra flavor and it is better to prepare a side dish separately.


Today we will tell you how to cook salmon in a creamy sauce, so that this dish will become the most important on the table.


Salmon fillet in cream sauceNecessary components:Salmon fillet - 900 gr; Lemon - 1 pc; Salt - to taste; Black pepper - to taste; Cream 30% - 900 ml; Dijon mustard - 2-3 tsp; Egg yolk - 3 pcs; Parsley, dill, basil, tarragon - 30 gr.Salmon fillet in cream sauceCooking process:The first thing to prepare the lemon. To do this, rinse it under cold water with a brush or the back of a sponge. Next, peel the lemon and grate the zest with a blender or just grate it on a fine grater.Squeeze the lemon juice into a deep container, then make sure that there are no extra pips or pulp in the juice.If you have fish not chilled, and frozen, then first it needs to defrost, but this should happen naturally, that is, do not use any special devices, it can affect the taste of the finished dish. When the salmon has defrosted, rinse it under running cold water, dry it slightly with a paper towel and then cut it into about five centimetre thick slices. Rub the salmon with salt and pepper and rub it all over the filet then put the pieces in a baking dish and pour freshly squeezed lemon juice over them, then leave them to stand for about a quarter hour.While the fish is marinating, take the herbs and rinse them well, then put them on a towel or napkin and let them drain. The green leaves separate from the stems, finely chop them, and the stems can be thrown away.Next - the turn of the sauce. In a separate container, put the egg yolks and pour them with cream, then, using a whisk, mix them until homogeneous. Then add the herbs, mustard and lemon zest, stir everything well, pour the fillets with the ready sauce.Put the oven to preheat to 190-200 degrees. When the oven is hot, place the fish in the oven and bake for about 20 minutes. This is enough time for the sauce to evaporate a little, and the salmon itself to soak up the incredible flavor of cream.Serve the fish in portions, decorating with lemon wedges and fresh herbs, as a garnish often use boiled potatoes or uncooked rice.Enjoy your appetite!


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