Salmon fillet is a delicacy. This fish is rich in fatty amino acids, protein and minerals. Salmon goes well with different sauces and tastes good both hot and cold.
It is necessary
- - 4 slices of salmon fillet (150-200 grams each),
- - 4 carrots,
- - 1 stalk of leeks,
- - 1 sweet onion (like Yalta),
- - 4 tablespoons of butter,
- - 1 teaspoon sugar
- - 200 milliliters of white wine,
- - 200 milliliters of fish broth,
- - 100 milliliters of cream,
- - 2 tablespoons of vegetable oil,
- - ground black pepper,
- - salt to taste.
Instructions
Step 1
Peel the carrots, rinse and cut into thin strips or grate on a coarse grater. Cut the leeks into thin strips, cover with boiling water for a couple of minutes, and then rinse under cold water.
Step 2
Fry the prepared vegetables in half the butter for 2 minutes, stirring constantly. Dissolve sugar and salt in a little water and pour into vegetables. Cover and simmer for 4 minutes.
Step 3
Peel the sweet onion, rinse under cold water, chop finely and lightly fry in 1 tablespoon of butter. Add wine and fish broth to the onion, mix well. Boil the resulting sauce until its amount is halved.
Step 4
Let the sauce cool and blend in a blender. Add the cream, the remaining butter (softened at room temperature) to the sauce and beat lightly with a mixer. Add salt and pepper to taste.
Step 5
Defrost fish fillets, if necessary, and rinse well. Cut the salmon into thin steaks and fry in vegetable oil for 4 minutes. Flip the fish over and fry for about 4 minutes too.
Step 6
Place the stewed vegetables on a plate. Top with salmon fillets and pour over the sauce. Serve hot fish with rice garnish.
