Salmon in creamy sauce
Description
The dish is prepared without unnecessary complications. Any part of salmon can be used, along with cream of 10%, 15%, or 20% fat content. Do not use 33% cream for the sauce, as it will immediately turn fatty. Add various herbs and spices to taste, making sure they don't overpower the flavor of the main ingredients. You can enhance the sauce with chopped herbs, garlic, or 1 tablespoon of wheat flour or starch to make it thicker and smoother. Do not add lemon, vinegar, or any other acids, as the cream will curdle. The finished dish can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the salmon portion from scales and entrails (if necessary). Do not remove the skin — the fish will be fried skin side down.
- 2
Step 2
Peel the onion and rinse it under water. Finely dice and sauté in a deep frying pan or saucepan with high sides, preheating vegetable oil in it first. Fry the diced onion for 3-4 minutes over medium heat until golden brown.
- 3
Step 3
Pat the salmon dry with paper towels, removing excess moisture, and place it on the onion slices in the pan.
- 4
Step 4
Sprinkle with your chosen seasoning, ground black pepper, or other spices. Gently rub them into the fish flesh.
- 5
Step 5
Pour in cream of any fat content, except 33%. It is advisable to warm the cream to room temperature, otherwise it may curdle. Cover the container with a lid and bring the cream to a boil for about 3-4 minutes. Then remove the lid and reduce the heat to moderate. Simmer the salmon in the creamy sauce for 15-20 minutes, depending on the size of the fish piece.
- 6
Step 6
A few minutes before finishing, add the washed rosemary sprig. It will give the fish an incredible aroma. At this stage, you can also stir a little flour or starch into the sauce and cook for 1 minute until thickened.
- 7
Step 7
Place the salmon on a plate or serving dish, pour the creamy sauce on top, and serve with toasted croutons, baguette, bruschetta, etc. Enjoy your meal!