A delicious dinner like in a restaurant in just half an hour? "This is impossible!" - you say. "It's real!" - I will answer. And this is not a joke at all; there is more than one such recipe on my culinary website. Such dishes are very helpful for housewives like me: who are always busy and want to treat their family with something tasty in the evening. At the same time, there is no time: it’s already late, everyone is hungry and simply demands dinner immediately.
That's when recipes like these come to the rescue. One of my signature dishes is fried pink salmon with garlic sauce. The lion's share is taken up by marinating the fish, during which I usually make the sauce and side dish. And after 15-20 minutes all I have to do is fry the pink salmon and set the table. Very fast, very tasty and very appetizing! And no worse than in a restaurant, I’m telling you for sure!
Ingredients:
For 1 serving:
- 100-150 g pink salmon fillet;
- Salt, black pepper;
- 1-2 tsp. lemon juice;
- vegetable oil for frying.
For the sauce:
- 3-4 tbsp. sour cream;
- 1 clove of garlic;
- dill greens;
- salt.
Preparation:
We will need pink salmon fillet - preferably neat, beautiful pieces that will look appetizing. The fish must be gutted, scaled and washed.
Salt and pepper the pink salmon on each side. Sprinkle the fish with lemon juice and leave it alone for 15-20 minutes to marinate.
Meanwhile, let's make the fish sauce. Place sour cream, pressed garlic, and finely chopped dill into a salad bowl or deep plate.
Just mix the ingredients for the sauce with a spoon and be sure to taste: you may think that there is not enough salt.
Place the sauce in a container convenient for serving and we can return to the fish. By the way, this sauce is also suitable for other dishes, not just fish. It goes well with vegetables, fried meat, baked chicken...
Place the frying pan on the fire and add oil. When the frying pan is hot, place the fish on it and fry over medium heat for 2-3 minutes on one side, and then turn over and fry on the other side for about the same time.
We place the finished fish on a plate on which we will serve it, garnish with herbs.
Pink salmon baked in the oven in creamy sauce is a dish that can be quickly and easily prepared for a family dinner. And if you are expecting guests in the evening, then even more so this is an excellent choice of dish for your menu. After all, this fish has a very refined aroma and delicate taste, and when prepared according to this recipe it becomes simply incredibly tasty.
The dish is quite simple, because there are no additional processes. All that is required from the cook is to prepare the fish (if you buy ready-made steaks, you do not need to cut it), prepare a creamy sauce, pour it over the fish, sprinkle shredded cheese on top and bake in the oven for 15 minutes.
For a side dish, you can think of boiled vegetables, rice or pasta. Or you can simply prepare a light salad of leafy vegetables, season with olive oil and lemon juice. 
- pink salmon fish – 500 g,
- finely ground salt,
- ground pepper,
- hard cheese – 200 g.
for cream sauce:
- cream – 100 ml,
- wheat flour – 2 tsp,
- water – 0.5 tbsp.,
- fine salt - a pinch,
- sugar - a pinch.
Recipe with photos step by step:
First we prepare the fish for the dish. To do this, rinse it well, then cut it into pieces and dry it slightly with a napkin.
After this, sprinkle the fish with salt and spices (you need to be careful with spices so as not to interrupt the unique natural taste and aroma of pink salmon). You can peel the skin. 
Place the fish in an oiled roasting pan and pour in the creamy sauce.
To prepare it, combine the cream with flour, add sugar, pepper and salt. And then pour in warm water (in such an amount that the sauce is slightly thick). 
Next, sprinkle the fish in the sauce with grated hard cheese. (It is advisable to use mild cheese). 
Bake the dish in the oven for about 15 minutes at a temperature of 200 - 220 °C.
When serving, if desired, sprinkle the fish with finely chopped parsley or dill. 
Bon appetit!
Try another delicious one
Fish is a noble product; it is always good on its own. And if you cook it with an appetizing and aromatic sauce, then even the most ordinary small fish will become a royal delicacy. What can we say about pink salmon and its taste? It is impossible to remain silent about the benefits of this fish for humans. After all, it contains a large amount of essential Omega fatty acids, and they are responsible for the good condition of the whole body, nourish the brain and improve the condition of blood vessels, skin, and hair.
This is a wonderful fish in terms of the way it is prepared - it is fried, cooked in a slow cooker, baked in the oven, or cooked on a grill.
For everything to work out correctly, you need to choose the most correct sauce for pink salmon among all the variety. And this is fundamentally important, because if it is poorly chosen, it will ruin the entire dish.
What sauces are suitable for pink salmon?
These gravies should not be too spicy or aromatic, otherwise they will overwhelm the taste and smell of the fish itself. They should taste neutral or sour.
Pink salmon sauce, the recipe for which is offered to your attention, may include the following ingredients:
- lemon
- White wine
- berries, in particular cranberries
- pomegranate
- mushrooms
- greenery
- natural yogurt
The specificity of preparing fish is such that all gravies for it should be prepared in butter, otherwise they will lose their delicate aroma.
Most sauces are prepared on the basis of bechamel; it is suitable for any fish. It is poured over pink salmon before cooking in the oven, and then when it is simply fried.
Bechamel
In short, it is a simple sauce made from milk, flour and butter.
You will need:
- milk – 500 ml
- butter – 50 grams
- flour - 3 tbsp. spoons
How to cook
- Melt butter in a frying pan.
- Add all the flour at once and fry until golden brown and smell like fresh bread.
- Add milk little by little, stirring constantly to prevent lumps from forming.
- When all the milk has been added, simmer until thick.
Bechamel sauce is ready. Add spices, salt and herbs to it to taste.
Other gravies for pink salmon are also prepared on its basis.
You can replace milk with cream of any fat content, the sauce will only benefit from this. The cream must first be heated, otherwise it may curdle in the frying pan.
Sauce for pink salmon in the oven
It will help highlight all the advantages of a truly royal fish.
Before cooking it in the oven, you should properly prepare the baking sheet. Lightly grease it with oil and place the pieces of fish close together.
For the sauce you will need:
- sour cream – 2 cups
- various greens - 2-3 tablespoons
- hard cheese – 200 grams
- spices - to taste
- lemon juice – 2–3 tbsp. spoons
How to cook
Since the fish will be baked in the oven, there is no need to pre-cook the sauce.
- Mix sour cream with finely chopped herbs and spices.
- Add lemon juice and beat with a mixer.
- Lubricate the fish thoroughly with the resulting mixture.
- Place the baking sheet in a hot (200 degrees) oven for 35–40 minutes.
- Grate the cheese on a coarse grater.
- Five to seven minutes before pink salmon is ready, sprinkle grated cheese on top of the fish.
When the fish is ready, remove the pan with pink salmon from the oven, and when serving, garnish it with lemon slices.
In contact with
Fish is tasty and healthy. And good fish is even better. It sounds banal, but you can’t escape the truth!
What do we know about pink salmon? Yes, there were such canned goods in jars when I was a child. Dry and not particularly tasty. Now in many supermarkets this fish is sold fresh and frozen.
Pink salmon is a member of the salmon family. The closest relatives are chum salmon, sockeye salmon, coho salmon and salmon itself. But unlike other types of red fish, pink salmon is less fatty and high in calories. The fish lives on average 2 years, so the average carcass size is about 70 cm. The maximum weight of the fish reaches 2 kg, but occasionally 5 kg specimens are also found.
Salmon fish meat is an allergenic product, so babies under 1 year of age should not be given pink salmon dishes. But it will only benefit toddlers from 3 years old and adults.
Pink salmon. How to choose the right carcass
Pink salmon is sold both cut and carcass. Dressed fish is more expensive, but you won't have to gut it. About 1/3 of the carcass goes to waste. But it is easier to determine its freshness using whole fish.
Choosing pink salmon:
1. Inspect the carcass carefully. It should be silver, without yellow or gray spots or streaks of fat.
2. Don't buy glazed fish. The ice shell can drag on 1/3 of the weight of the carcass. Pink salmon is important to you, not melt water.
3. If the carcass has a head, then inspect the gills. In good fish they are bright pink or red. Darkened, slimy or green gills are a sign of a spoiled product.
4. Frozen fish will always have dull eyes. Therefore, you should not rely on them.
5. Condition of the tail and fins. If they are whole, then the fish is fresh and has not been defrosted or re-frozen. It is better to avoid a carcass with broken fins.
6. The meat should be a uniform pink color. If the flesh is white, then the fish is frozen and the dish will turn out dry and tasteless.
7. Commercial fishing begins in September. Therefore, if in May they tell you that pink salmon is fresh, then they are blatantly lying to you.
Pink salmon in sauce. General cooking principles
Pink salmon is a picky product. It will be appropriate baked, fried, stewed with various sauces, boiled, or grilled. It is difficult to spoil it even for an inexperienced housewife.
To prepare pink salmon in sauce you will need:
Knife and cutting board;
Ingredients for the sauce according to the recipe. This could be wine, cream, butter, onions, carrots, tomatoes, nuts and so on;
Favorite vegetable oil without a pronounced smell or taste;
Frying pan, saucepan, baking dish;
Stove, oven;
Spoon, spatula.
Pink salmon in sauce. Sour cream and cheese - a budget option
This is an inexpensive, homemade dish for every day. It only takes 30 minutes to prepare - 15 minutes prep and 15 minutes baking.
Ingredients:
Pink salmon – 4 steaks;
Favorite cheese – Russian, Lithuanian, Bukovinian, processed cheese would be appropriate;
250 ml water;
30 g. sour cream;
5 g flour;
Salt pepper;
Sugar - if the sour cream is too sour - to taste.
Cooking technology:
1. Wash the fish, salt and pepper, and place in a baking dish.
2. Prepare the sauce. Salt and pepper the sour cream, add flour. Add warm water and stir thoroughly.
3. Pour sauce over pink salmon.
4. Grate the cheese on a fine grater and sprinkle over the fish in the sauce. Place the form in the oven.
5. Temperature – 180 degrees, baking time – 15 minutes.
The fish is placed on a dish. Side dish – potato or potato-pumpkin puree, baked vegetables, boiled rice, pasta, boiled beans or peas, legume puree. Pink salmon goes well with many foods.
This recipe is basic. If you want to feel like you’re in Italy, replace the sour cream with cream, add Parmesan or Grano Padano, and herbs from Italian cuisine. As a side dish, boil linguine, fusilli, rigatoni - any pasta! Long live Italy!
Let's leave the cream, take blue cheese, herbs from Provençal cuisine - and you're in France. Serve the pink salmon with mashed potatoes, ratatouille or gratin, fry the mushrooms and you’re on the Cote d’Azur!
Pink salmon in sauce. Sour cream, garlic and nuts
We take the previous recipe as a basis. But you should add it to the sour cream sauce 2 cloves of garlic and 50 g of chopped walnut kernels.
The result is a delicious, rich dish with Georgian flavor. If you are lucky and you purchased “Suluguni” or “Chanakh” cheese, or Imeretian cheese, you will get a real masterpiece! Garnish the finished dish with herbs - parsley, cilantro or tarragon!
Pink salmon in sauce. Plum Tkemali
We continue our journey through Georgia. Tkemali sauce can be used ready-made, but if you have a plum harvest, it is better to use a homemade product.
Ingredients:
Pink salmon – steak or fillet – 400 g;
Sour cream – 5 tbsp. spoons;
Salt pepper;
Tkemali sauce – 5 tbsp. l.;
Cheese – 50 g;
Tomatoes – 3 pcs.
Cooking technology:
1. Salt and pepper the steaks and place in a baking dish.
2. Grease with Tkemali sauce.
3. Cut the tomatoes into slices and place on the fish.
4. Grease with sour cream and sprinkle with grated cheese.
5. Bake in the oven for 15 minutes.
Serve the dish with vegetable salad and pieces of pita bread. Lobio made from beans or peas will help create a Georgian flavor.
Pink salmon in sauce. Tomatoes and green peas
Pink salmon meat is low in fat. Therefore, there is always a possibility that the dish will turn out a little dry. Tomato sauce will provide piquancy and juiciness to the fish. Polka dots add a cheerful green color.
A dish from the series – simple and straight to the point. It only takes 20 minutes to cook. If you want to complicate it and add color, then give yourself another 10 extra minutes.
Ingredients:
Pink salmon – 1 steak per serving;
Tomato juice or puree – 1 glass;
Green peas, frozen or from a jar - whatever you don’t mind;
Dried basil or oregano.
Cooking technology:
1. Wash the fish, salt and pepper, add herbs.
2. Place pink salmon in a mold and pour in tomato juice.
3. Place green peas randomly on the fish.
4. Place the form in the oven. The fish will simmer at 180 degrees for 15 minutes.
5. If you want to complicate the recipe and make the dish more rich, then fry the onions and chopped carrots first. Pour in tomato juice and simmer on the stove for 5 minutes. Pour the sauce over the fish and add green peas. And into the oven for 15 minutes.
An excellent addition to pink salmon with green peas would be mashed potatoes, boiled rice, and pasta.
Pink salmon in sauce. Mushrooms and sour cream
Mushrooms and fish - you say, raising your eyebrows skeptically. And why not? These products go well together.
Pink salmon in champignon and sour cream sauce can be prepared in 2 ways:
1. Fish and sauce are prepared separately. Pink salmon is boiled or fried and heated in the prepared sauce before serving.
2. Raw fish is poured with sauce and baked in the oven.
Ingredients:
Pink salmon – fillets or steaks – 600 g;
Mushrooms – porcini, champignons, oyster mushrooms can be individually, but more interesting is the mushroom mix – 200 g;
Onions, leeks, shallots – whatever you don’t mind – 1 pc.;
Flour – 4 tbsp. spoons;
Paprika;
Garlic – 1 clove;
Favorite herbs;
Black pepper;
Vegetable oil;
Sour cream or cream – 150–200 g.
Cooking technology:
1. Chop onions, garlic and mushrooms.
2. Pour vegetable oil into a frying pan and fry the onion and garlic. Add mushrooms. Add salt, pepper, herbs and paprika.
3. If there is no time, then pour sour cream over the mushrooms and add flour. Stir thoroughly. If you have enough time, pre-fry the flour in a dry frying pan until creamy. And only then add it to the sauce.
4. Simmer the sauce on the stove for 5 minutes.
5. Clean the fish, salt and pepper. Pour in the sauce and simmer in the oven for 15 minutes at 180 degrees.
6. Or dip pre-fried pink salmon into mushroom sauce and heat over low heat for 5 minutes.
You can serve pink salmon in sauce with mushrooms on slices of fried bread and a green salad. But mashed potatoes, baked potatoes, and simply boiled jacket potatoes go harmoniously with this dish. Boil the pasta and get the Italian variation. Rice, hominy, bulgur or fancy polenta – it all depends on the hostess’ wishes!
Pink salmon in sauce. Cream and cognac
The recipe is suitable for everyone - children, adults, and pregnant girls. The alcohol from the cognac will evaporate during cooking, leaving only the aroma and taste of the noble drink.
Ingredients:
Pink salmon – fillets or steaks – 400 g;
Cognac – 100 ml;
Cream – 150 ml;
Flour – 2 tsp;
Butter – 50 g;
Salt pepper.
Cooking technology:
1. Cut the fish into portions, add salt and pepper, and fry.
2. Prepare the roux. To do this, melt the butter in a frying pan, add flour and make a sticky dough.
3. Gradually, with constant stirring, add cream and cognac to the roux. Warm up the sauce.
4. Place the fish on a plate and pour the sauce over it.
Serve with any side dish. But if you want real French charm, then simmer grapes and pear slices over the fire. A glass of white wine and dinner was a success!
Pink salmon in oriental sauce
Look at the inhabitants of the Far East - Japan, China, South Korea! They do not age for a long time and retain vitality. Doctors and scientists say seafood and soy sauce are to blame.
The former are rich in minerals and omega acids, easily digestible proteins, but are low in calories. The second is made from soy, which contains a large amount of phytoestrogens. This is why oriental beauties can boast of perfect, wrinkle-free skin!
Ingredients:
Pink salmon – fillet or steak – 200 g per serving;
Soy sauce for marinating;
Cream – 2 tbsp. spoons per serving.
Cooking technology:
1. Cut the fish into portions.
2. Place pink salmon in a mold and pour soy sauce over it. Don't be afraid to overfill! The fish will take as much salt as it needs. There will be no over-salting!
3. Forget about the form for 30 minutes. Let the pink salmon marinate!
4. Preheat the oven to 180 degrees. Cover the fish with foil and place in the oven.
5. Dilute sour cream with soy sauce to taste.
6. After 15 minutes, remove the foil from the pan, brush the fish with sour cream and soy topping and place in the oven for another 5 minutes.
Boil long rice. It should turn out crumbly. Place the side dish on the dish and the baked fish on the rice.
Pink salmon with sauce. Potatoes and bechamel
Side dish and main dish at the same time.
Ingredients:
Pink salmon – 600 g;
Potatoes – 5 pcs.;
Cream – 1 cup – adjust the fat content yourself. The ideal option is to use milk;
Flour – 3 tbsp. l.;
Salt pepper;
Cheese – 100 g.
Cooking technology:
1. Cut the fish, season with spices.
2. Cut the potatoes into thin rings and boil until half cooked.
3. Prepare bechamel sauce. Melt butter in a frying pan, add flour. Mix thoroughly and the roux is ready.
4. Add milk or cream in small portions to the roux while stirring constantly. If there are any lumps in the sauce, rub it through a sieve.
5. Place a layer of potatoes in a baking dish and add pink salmon. Pour over the sauce, sprinkle with cheese and bake for 15 minutes. Oven temperature 180 degrees.
Place pink salmon fish and potatoes on a plate. Garnish with your favorite greenery.
Cooking pink salmon in sauce is simple. This fish is unpretentious and difficult to spoil. She willingly makes friends with any herbs, spices and additives. The main thing is to buy quality fish and ingredients for the sauce.
Many people unfairly consider pink salmon to be a dryish fish that is unsuitable for baking. In fact, this is a common misconception, and red fish may well decorate the holiday table, since when baked or stewed with sauce, it is both tasty and incredibly beautiful. We will tell you how to cook pink salmon with cream sauce in this article.
About the product
Pink salmon (this is what experienced chefs often call pink salmon) is an affordable red fish because its price is low. Buying pink salmon will not be difficult. Due to its protein-rich composition (about 22-23 grams per 100 grams), pink salmon can easily be classified as a dietary product. It is ideal for children because its fat content is low - about 7 per 100 grams of product. It is difficult to find a more suitable fish for those losing weight, because it contains almost no carbohydrates, and the calorie content is at the level of 132 kcal.
Pink salmon is useful for its valuable chemical composition, which includes vitamins A, C, E, PP, many B vitamins. It contains large amounts of phosphorus, iron, potassium and iodine, selenium and many other elements that the human body needs for a normal, healthy functioning.
You can buy pink salmon in a variety of forms: frozen, fresh chilled, canned and salted, there is smoked and lightly salted pink salmon, and there are dried slices. But to prepare it in a creamy sauce, we still need fresh pink salmon.
Cooking methods
Pink salmon and cream are an amazing combination that, when properly prepared, gives an amazing, delicate and delicate taste. In this combination, you can prepare different types of dishes: aromatic steaks, pieces with vegetables and creamy sauce, creamy fish with a cheese crust and mushrooms. It even sounds beautiful, and it really looks festive.
Creamy sauce is versatile in its own way. You can bake and stew pink salmon in it, not only in a frying pan for a quick dinner, but also in pots with vegetables for a special occasion.
Pink salmon is marinated in a creamy sauce and served cold as a cold appetizer.
The “duet” of pink salmon and cream itself does not require a large number of additional ingredients, and therefore the preparation will not ruin you financially and will not take much time.
Sauce options
To make the dish especially successful, you need to have a good idea of what you want to get - a spicy and piquant dish or a delicate dish with a milky tint. This is necessary to choose the right cream sauce recipe. Here are some options to help make your choice easier.
Classic gentle
For it you will need:
- about 150 ml of cream of any fat content;
- a teaspoon of plain flour;
- 30 grams of butter;
- a third of a lemon;
- some fresh herbs;
- salt and pepper to taste.
The greens are chopped and mixed with lemon juice from one third of a medium-sized lemon. Fry the flour until lightly brownish in a dry frying pan. Mix melted butter, flour and cream in a saucepan, add herbs and keep for about five minutes, stirring constantly over low heat. It is advisable to add salt and pepper to the prepared sauce. The resulting mixture should be poured over the prepared pieces of pink salmon for baking.
Cheesy spicy
For this sauce you need to take:
- 100 ml cream;
- processed cheese;
- greenery;
- butter;
- spoon of flour.
We will create piquancy with a mixture of peppers and a small amount of basil and rosemary.
Fry the flour in a dry frying pan until pinkish. Melt the butter and gradually stir in the flour. Add chopped herbs, with the exception of rosemary, as this is already added to the prepared juice. Pour in the cream. Add processed cheese, previously grated. Bring to a boil over low heat, stirring constantly, but do not boil. Add the pepper mixture and rosemary. The sauce is suitable for serving already cooked pink salmon.
With vegetables and cream
This sauce is good for stewing pink salmon.
For it you will need:
- 150 ml cream;
- half a lemon;
- small carrots;
- onion;
- greenery;
- a little ground black pepper.
Grate the carrots, finely chop the onion, and fry in vegetable oil. Allow the roast to cool, mix it into the cream, add a few drops of lemon juice, herbs, and pour in the pieces of pink salmon prepared for stewing.
You can come up with your own sauce recipe. The main thing is that it does not burn; for this purpose, the creamy sauce, which contains flour, cannot be kept on the fire for a long time. It is acceptable to include products such as mushrooms, olives, fresh tomatoes, cut into pieces, lemon slices and lemon zest, cheese, sour cream and whatever you like - cream is quite tolerant of other ingredients.
Best Recipes
When preparing pink salmon in a creamy sauce, it is important to follow the recipe requirements, otherwise the noble and tasty fish, despite the presence of a delicate sauce, can easily be “dried”. We have put together a selection of delicious and time-tested recipes that will be useful both for everyday cooking and for preparing a holiday menu.
Traditional fish with cream
In addition to fish (it is advisable to take it in the form of steaks or cut steaks from a whole carcass yourself) and cream, mint and garlic are important ingredients of the dish. Both have a pronounced aroma, but when combined they give a unique note that leaves a pleasant aftertaste and is remembered for a long time.
Pink salmon steaks are rubbed with a mixture of sugar and salt and left alone for five minutes. Then the fish needs to be fried in vegetable oil until an even golden crust appears on both sides. Place cream, peeled garlic, mint leaves and sprigs in a blender and turn into a homogeneous mass. Place the fried fish pieces on a baking sheet and pour over the resulting creamy mixture. Bake for about 15 minutes.
Spicy creamy fish
Try to prepare fish pieces that are not very small so that they do not shrink during baking. Mustard will give this dish a special taste.
For a kilogram of pink salmon you need to take:
- about 300 ml cream;
- three large spoons of mustard;
- greenery;
- salt;
- spices as desired.
It is advisable to marinate the chopped fish for 10 minutes with lemon sauce - you will need a few drops so that the fish does not sour. The cream is mixed with chopped herbs, pepper, salt and mustard until smooth.
Portioned pieces of fish are placed in a dish for baking or stewing and poured with sauce. You need to simmer the fish on low heat under the lid for about 20 minutes, bake for about 25 minutes.
Creamy vegetable mix
To prepare a bright and tasty dish you will need:
- two red bell peppers;
- large tomato;
- half a kilo of pink salmon (you can take fillet);
- 250 ml cream;
- bulb;
- spices (it is best to take dill).
The onion is cut into half rings and lightly simmered in hot vegetable oil. Then diced pepper and similarly chopped tomato are added to it. The vegetable mixture should be kept on the fire for no more than 5 minutes, after which it should be carefully and evenly laid out on the bottom of the form in which the fish will be cooked (you can put it in a baking dish, or you can put it in a multicooker bowl).
Pieces of fish, pre-salted and rubbed with spices, are placed on top of the vegetables. Chopped dill is added to the cream and poured over the fish. You need to bake for about 25 minutes in the oven or in the “Baking” mode in a multicooker.
"Dream Fish"
Nuts need to be peeled, placed in a blender and ground into flour. Rub the fish fillet with salt, sugar and sprinkle with lemon juice obtained from squeezing half a citrus fruit. The fish is left to marinate for 30 minutes.
The cream is cooled, finely chopped dill is added and nut “flour” is mixed in. After half an hour, when the fish is well soaked in the marinade, it is laid out in a mold or on a baking sheet with high sides and filled with a creamy-nut mixture. After 25 minutes the dish is ready.
Serve hot, sprinkling with a drop of lemon juice, sprinkling with cheese and garnishing with a sprig of mint and a couple of pistachios.
"Tender Fish of Haut-la-France"
Another recipe for a special occasion. Dry white wine gives it a special taste. In an ensemble with it, lemon “sounds”. The fish is baked whole, and therefore can be beautifully decorated and served on a large platter surrounded by lemon slices, fresh vegetables, and rice.
You will need:
- medium-sized pink salmon;
- 300 grams of cream;
- lemon;
- one and a half glasses of dry white wine;
- spices;
- greenery;
- raw chicken egg yolk;
- a little starch.
The fish is washed, cleaned, placed in a mold with high sides, salted and peppered, poured with wine and sent to the oven to bake until cooked. After 20 minutes, add the prepared creamy component.
To prepare it, grind the yolk, mix with cream, add a little starch and bring until thick with constant stirring over low heat. Add the herbs and pour the sauce over the fish; the wine should have evaporated by this point. You need to keep it in the oven for literally another five minutes for the fish to brown.
Some tips will help you prepare a tasty and beautiful dish:
- When filleting pink salmon, leave the skin on one side, then the finished dish will not lose its shape;
- choose small-sized molds for cooking in the oven: the wider the mold, the drier the dish will be, since the evaporation area will be large;
- Serve fresh vegetable salad, boiled potatoes or rice as a side dish.
For a recipe for juicy pink salmon in creamy sauce, watch the video below.