The pink salmon meat is slightly dry and is therefore most suitable for stewing. Delicious dishes with a delicate taste can be obtained by stewing fish with sour cream. And with the help of herbs and fruits, you can make the dish unusual and festive.
Pick your recipe
You will need
-
- For the first recipe:
- pink salmon;
- vegetable oil;
- bow;
- sour cream;
- freshly ground pepper;
- spices for fish;
- salt;
- dill greens;
- parsley greens.
- For the second recipe:
- pink salmon;
- spices for fish;
- salt;
- pepper;
- mustard;
- bay leaves;
- potatoes.
- For the third recipe:
- pink salmon fillet;
- apples
- lemon juice;
- seasoning for fish;
- salt;
- pepper;
- celery root;
- parsley root;
- vegetable oil.
Instruction manual
1
In order to stew pink salmon in sour cream, take 400 grams of fresh fish and cut into not too wide pieces. Chop one large onion into small cubes. Pour 3 tablespoons of vegetable oil into a hot frying pan and pass the onions on it until golden brown.
2
Lay a layer of pink salmon on the onion and pour 150 grams of fat sour cream diluted with 50 grams of water and seasoned with fish spices, freshly ground black pepper and salt to taste. Simmer, without covering, over moderate heat for about 15 minutes. Sprinkle the prepared dish with chopped greens of dill and parsley, serve with boiled potatoes.
3
To prepare pink salmon with potatoes, peel one large fish off the scales, gut it, remove the tail, head and fins. Cut into portions, season with fish spices, salt and pepper. Spread a thin layer of mustard on all sides. At the bottom of the pan, lay 4 leaves of parsley.
4
Add pieces of fish placed vertically. Place halves of peeled potatoes between them. Pour water into the pan so that its level is 2 centimeters higher than the fish. Cover and simmer over medium heat for 30 minutes.
5
Stew pink salmon with celery and apple. To do this, divide 800 grams of fish fillet into 4 parts of 200 grams, sprinkle with lemon juice, sprinkle with your favorite fish seasoning, salt and pepper. Put in the cold for one hour.
6
Cut two medium apples into thin slices, having previously cut the core and seeds. Chop the half of the celery root into strips, grate one parsley root on a fine grater. Fry apples and celery in a deep skillet with vegetable oil. Put on top the pieces of fish fillet, grated parsley root and fill with water. Add salt as needed, cover the pan with a lid and simmer until the fish is ready.