Cooked salmon is a delicious dish in itself. But if you serve it with a creamy sauce, its taste will become even more sophisticated and refined. In addition, cooking it is quite simple, but eating is a pleasure.
It is necessary
-
- champignons - 150 g;
- onion - 1 pc;
- flour - 1 tbsp. l.;
- milk or cream 200 ml;
- vegetable oil - 1 tbsp. l.;
- dill;
- salt
- pepper to taste.
Instructions
Step 1
Prepare food. Rinse the mushrooms with boiling water, rinse thoroughly under running water, dry on a paper towel and cut into thin small slices. Wash the dill and chop finely. And milk or cream - warm up to room temperature.
Step 2
Pour vegetable oil into a preheated pan, and when it is warmed up, add mushrooms. Then reduce heat and sauté them, stirring occasionally, for 7-8 minutes.
Step 3
Add flour to the mushrooms and mix thoroughly with the mushrooms. Then slowly pour milk or cream into the skillet, stirring constantly with a spoon, so that unpleasant lumps do not form.
Step 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 become homogeneous and thicken a little.
Step 5
Then turn off the heat, add the chopped parsley, cover the pan and let the sauce stand for a few minutes.
Step 6
Place the cooked salmon steak on a large flat plate lined with lettuce leaves. Then top it with the prepared sauce and garnish with parsley sprigs.
Step 7
If you like sour food, squeeze a couple of lemon slices into the simmering sauce. And to give it an even more piquant flavor, throw in some more lemon zest.
Step 8
Creamy sauce can be made without mushrooms. To do this, you just need to fry the flour until golden brown, then pour cream into it and then cook according to the specified recipe.
Step 9
You can also bake salmon in this creamy sauce. To do this, cook it in the described way, put the fish in a fireproof baking dish, pour the sauce on top and put in the oven for 20-25 minutes. Then place the cooked salmon on a plate and garnish with herbs.
