How to cook fish so that it is tasty, fast and would not have to later wash the kitchen of the fishy smell and traces of its cooking? Try to cook salmon fillets in cream! With a relatively minimal investment of finance and time, you will receive a dish that will then have to be repeated more than once!
It is necessary
-
- (for 4 servings)
- Salmon - 4 steaks or 1 kg.
- fish (carcass
- fillet)
- iLemon - 1 pc.
- Cream 20% - 400 ml
- Salt
- Pepper
Instructions
Step 1
Take the finished fillet. Cut it into large pieces 3, 5 - 4 cm wide. You can take ready-made steaks, or cut the carcass into portions (about 2.5-3 cm thick), after cutting off the fins from it and removing the remnants of the scales. Fish should be fresh or naturally thawed at room temperature.
Step 2
Sprinkle the fish with salt and pepper. Rub lightly with your hands. Leave it on for 5-10 minutes. This will be tantamount to the pickling process. For fish, longer marinating is not necessary. No additional seasoning is required, as the emphasis will be on the creamy flavor with a light salmon aroma and a subtle hint of lemon.
Step 3
Take a deep baking dish (thin, Teflon-coated metal molds work best) and place the portions of salmon fillet, cut on top.
Step 4
Cut the lemon into thin slices and place on top of the fish. Try to cover the entire surface (there will be 3-4 lemon slices for each piece).
Step 5
Pour in the cream gently. They should be slightly below the top edge of the fish steaks. Salt them lightly. The main thing is not to overdo it, since the sauce will partially evaporate during the baking process.
Step 6
Place the dish in an oven preheated to 180 degrees. Cook for 35-40 minutes. The cream should boil slightly. At the end of cooking, you can increase the temperature to 200-220 degrees for a golden crust.
