The seafood dish looks great on any holiday table. The combination of fish and shrimp with a wonderful creamy sauce makes the dish especially tasty and interesting to the taste. White wine, which is part of the sauce, gives a touch of piquancy to the dish.
Ingredients for the base of the dish:
- Butter - 2 teaspoons;
- Fillet of salmon or pink salmon - 1 kg;
- Boiled and peeled shrimp - 500 g;
- Salmon caviar - 150 g;
- Lemon - 1 pc;
- A pinch of salt.
Ingredients for the sauce:
- Softened butter - 3 tablespoons;
- Small onion - 1 pc;
- Dry white wine - 300 g;
- Fish broth - 2 cubes;
- Flour - 1, 5 tablespoons;
- Heavy cream - 700 g;
- Salt;
- Cayenne pepper.
Preparation:
- The first thing to do to prepare a dish is to prepare the sauce. Melt one tablespoon of butter and sauté the onion. Add dry white wine and fish broth cubes. Cook until the liquid is reduced to 100 ml.
- Then strain the liquid and remove the onion. Mix the flour with the remaining butter, add to the liquid, pour in 200 g of cream. Bring the sauce to a boil, add the remaining cream in the same way, stir constantly. Continue cooking until heavy cream is reached. Stir the sauce thoroughly. Season with salt and cayenne pepper to taste.
- Next, grease the pan with butter. Roll the fillets into a roll and place in a saucepan. Cover and refrigerate for at least half an hour.
- Cook fish just before serving. Sprinkle with one teaspoon of salt and juice with ½ lemon. Add water so that it almost covers all the fish, bring to a boil, cover and cook for 5-8 minutes.
- Transfer the fish to a preheated serving dish, after drying it well. Add a few shrimp and pour over the hot sauce. Decorate the remaining shrimp with caviar and baking. Serve with mashed potatoes or rice and butter dough crescents.
