Red fish in creamy sauce
Description
The dish is prepared without unnecessary complications. The cooking process itself takes very little time, but dressing the fish requires some effort, as you don't want anyone to encounter small bones, and the dish is cooked without fish skin. This preparation makes the fish perfect for a festive dinner. It has a delicate and subtle flavor. You can leave larger pieces or chop them finely to create a sort of sauce. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. I have slightly frozen fish steaks, so they're easier to handle. I wash them thoroughly and pat them dry with a paper towel.
- 2
Step 2
2. Carefully remove the skin, take out the backbone, and use tweezers to pluck out the small bones; cut the fish into large pieces.
- 3
Step 3
3. Heat a frying pan with a few drops of vegetable oil, place the fish only on the hot surface. Season with salt and pepper to taste, sprinkle with lemon juice, cover with a lid, and cook over low heat.
- 4
Step 4
4. In a separate bowl, combine the cream with the yolks and whisk them with a fork.
- 5
Step 5
5. Add dried basil and ground black pepper to the bowl, mix everything.
- 6
Step 6
6. Wash the herbs (dill and parsley), finely chop them with a knife.
- 7
Step 7
7. Grate the zest from the lemon used for squeezing over the fish on a fine grater.
- 8
Step 8
8. Add the chopped herbs and zest to the sauce, and mix everything once again.
- 9
Step 9
9. Pour the prepared creamy sauce over the fish in the frying pan, cover with a lid, and cook for 20 minutes over the lowest heat.
- 10
Step 10
10. Serve the salmon with a creamy sauce, accompanied by glass noodles and fresh vegetables.