Creamy sauce for salmon
Description
Universal dressing for salads and hot dishes. In addition to enhancing the flavor of fish, this sauce can also be used with chicken or turkey, as well as boiled potatoes or potato sticks. You can prepare the simplest version, which I will describe, or a more complex and multi-component one—adding herbs, mustard, garlic, caviar, and vegetables.
Instructions
- 1
Step 1
1. Place the saucepan over heat, add butter, melt it, then add wheat flour and mix with a whisk until smooth.
- 2
Step 2
2. Slowly pour the cream into the saucepan in a thin stream, constantly whisking with a whisk to prevent lumps from forming. Add spices (nutmeg and curry) to taste, season with salt, and bring the sauce to a boil, continuously stirring with a whisk.
- 3
Step 3
3. I wash the fish and cut it into pieces, rub it with a mixture of Provencal herbs, and fry it in a hot skillet with sunflower oil for 1-2 minutes on each side.
- 4
Step 4
4. Before serving, I strain the ready sauce through a sieve to remove any lumps. Serve the fish hot with a vegetable side dish, pouring the sauce over it.