Cooked salmon in itself is a very tasty dish. But if you add creamy sauce to it, its taste will become even more refined and refined. In addition, cooking it is very simple, but eating is a pleasure.
Pick your recipe
You will need
-
- champignons - 150 g;
- onions - 1 pc;
- flour - 1 tbsp. l.;
- milk or cream 200 ml;
- vegetable oil - 1 tbsp. l.;
- dill;
- salt
- pepper to taste.
Instruction manual
1
Prepare the products. Rinse the champignons with boiling water, rinse thoroughly under running water, dry on a paper towel and cut into thin small plates. Wash the dill and chop finely. And milk or cream - warm to room temperature.
2
Pour the vegetable oil into the preheated pan, and when it warms up, add the mushrooms. Then reduce the heat and fry them, stirring occasionally, for 7-8 minutes.
3
Add flour to the mushrooms and mix it thoroughly with mushrooms. Then slowly pour milk or cream into the pan, constantly stirring with a spoon so that unpleasant lumps do not form.
4
Bring the resulting mass to a boil, salt and pepper to taste. Then reduce heat and cook for 6 minutes, stirring occasionally. The sauce should be uniform in composition and thicken a little.
5
After that, turn off the heat, add the chopped parsley, cover the pan with a lid and let the sauce stand for several minutes.
6
Place the cooked salmon steak on a large flat plate lined with lettuce. Then pour it on top with the prepared sauce and garnish with parsley sprigs.
7
If you like sour dishes, squeeze a couple of lemon slices into boiling sauce. And to give it an even more piquant aroma, throw some more lemon zest there.
8
Creamy sauce can be prepared without mushrooms. To do this, just fry the flour until golden brown, then pour the cream into it and then cook according to the specified recipe.
9
You can also bake salmon in this creamy sauce. To do this, cook it in the described way, put the fish in a refractory baking dish, pour the sauce on top and put in the oven for 20-25 minutes. After that, put the cooked salmon on a plate and decorate with greens.