Salmon reduces the level of cholesterol in the blood, increases the activity of the cardiovascular system, and prevents the formation of blood clots. The dish turns out to be low in calories due to the fact that it is steamed without unnecessary addition of fats. It takes little time to prepare the recipe, but everything turns out delicious and satisfying.
It is necessary
- - 350-500 g salmon fillet
- - 250 g of young potatoes
- - 80-100 g green asparagus
- - 80-100 g broccoli
- - 135-150 ml of dry white wine
- - 120-130 g carrots
- - 100-150 g lemon
- - 50-70 g of garlic
- - 80-100 g leeks
- - 0.5 tsp dried thyme
- - Bay leaf
- - 5 allspice peas
- - salt
- - ground pepper
- - 50-75 g flour
- - 150 ml fish broth
- - 65-70 g butter
- - 0, 5 tbsp. l. mustard
Instructions
Step 1
Pour white wine, 230-250 ml of cold water into the base of the double boiler, add bay leaves, allspice and thyme.
Step 2
Divide the broccoli into inflorescences, cut the carrots into thin strips with a peeler, cut the potatoes in half. Place all vegetables in the lower tier of the steamer. Put leeks, lemon slices, chopped garlic in the lower and upper tier. Put fish fillets on top, season with salt and pepper, add bay leaf.
Step 3
Place the lower tier with vegetables on the base of the steamer, then the upper tier with fish, cover and cook for 15-18 minutes. Let stand for 7-8 minutes without pouring the broth from the base of the steamer.
Step 4
For the sauce, soften the butter in a small skillet. Add flour and fry, stirring occasionally, for 4-5 minutes. Drizzle over the fish stock and cook for 5 minutes, stirring the sauce constantly. Add mustard to the sauce. Place the fillets on a flat dish and pour the sauce over the top. Add vegetables to the dish and serve.
