Pink salmon in mushroom sauce
Description
The recipe won't take much time. You can serve this fish on its own or with any side dish. Rice or mashed potatoes would be perfect. You can use any mushrooms, fresh or frozen—either way, it turns out incredibly delicious! The fish comes out very tasty and juicy. Give it a try. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Clean the pink salmon, remove the innards, cut off the head, tail, and fins, and rinse the prepared fish under running water. Cut into steaks, lightly salt, season with pepper, and sprinkle with lemon juice. Let it marinate for 15–20 minutes.
- 3
Step 3
Cut the onion into cubes and fry in butter until soft.
- 4
Step 4
Then add the mushrooms. I used frozen champignons; I simply thawed them and added to the pan. If you are using fresh wild mushrooms, boil them in water for 20 minutes beforehand. Fry the contents of the pan until the mushrooms are fully cooked.
- 5
Step 5
Then add the flour, mix quickly, and gradually pour in the cream in a thin stream. Add salt to taste, bring the sauce to a boil, and immediately remove from the heat.
- 6
Step 6
Coat the salmon steaks on all sides with flour.
- 7
Step 7
Fry in a pan on all sides until golden brown.
- 8
Step 8
Pour the mushroom sauce over each piece of fish, then pour the remaining sauce into the pan. Cover with a lid and heat over low heat for 15 minutes.
- 9
Step 9
Serve the ready pink salmon in mushroom sauce hot, either with a side dish or on its own.