Pink salmon in cream: recipes

Red fish is very useful for the human body, so it should periodically appear in our diet. It is widely used in cooking. A lot of tasty and nutritious dishes are prepared from this product. After reading today's publication, you will learn how to roast pink salmon in cream.

Classic Edition

The dish, cooked according to the recipe below, is surprisingly tender and juicy. Thanks to the abundance of spices, it has an unusual aroma. This time in your kitchen must be:

• A whole carcass of pink salmon.
• Half a lemon.
• 400 milliliters cream 20% fat.
• Tablespoon of olive oil.

As spices, most commonly used are table salt, oregano, dill and parsley.

Algorithm of actions

Pre-defrosted fish are washed in cold water, dipped with paper napkins, cut into portions and abundantly watered with juice squeezed out of half a lemon. After that, it is spread in a fireproof form, greased with olive oil, podsalivayut, pepper and leave for twenty minutes.

After this time, the pink salmon is poured with cream, sprinkled with chopped herbs and sent to the oven. Bake it at two hundred degrees for about forty minutes. Serve this fish with boiled vegetables.

Option with broccoli

This recipe will be a real godsend for young housewives, who are considering how to feed their family. Fish prepared in this way can be served for lunch or dinner. It turns out not only very fragrant, but also incredibly useful. To pink salmon baked in cream, on time hit the table, you need to buy all the necessary ingredients in advance. In this case, you will need:

• Kilo of fish.
• 300 grams of broccoli.
• 250 milliliters of 10% cream.
• A pinch of dried rosemary.
• Salt and ground pepper.

In addition, make sure that at the right time you have at hand a little olive oil. It will be needed to lubricate the mold, which will be roasted with pink salmon in cream.

Process description

At once we will notice, that for preparation of the given dish it is possible to use not only fillets, but also small steaks. Pre-defrosted fish are washed in cold water, soaked with paper towels, salt, pepper and sprinkled with thyme. Prepared in this way, the pink salmon is laid out in a mold, the bottom of which is pre-smeared with a small amount of olive oil, and cleaned to the side.

Broccoli is boiled in slightly salted water, folded into a colander and sent to the fish. All this is poured with cream and taste. If necessary, the dish is dosed and covered with foil. The pink salmon is baked in cream in the oven, heated to two hundred degrees. Approximately in half an hour the fish with broccoli can be served to the table.

Variant with mushrooms

According to this recipe, it is possible to cook a delicious dish relatively quickly and simply, which will become a worthy decoration of almost any festive table. To make a tender pink salmon in cream, you need to take care in advance that your kitchen will have all the required components. In this case, you should have at your fingertips:

• A pound of fish fillet.
• 250 grams of champignons.
• A pair of middle heads of onions.
• 100 milliliters of cream.
• Sweet Bulgarian pepper.
• 150 grams of any hard cheese.

That the pink salmon in cream, baked in the oven, did not turn out fresh and tasteless, you should supplement the above list with salt and black pepper.

Technology of preparation

First you need to do fish. It is washed in cool water, wiped dry with paper napkins and cut into small pieces. Prepared in this way, the pink salmon is placed in a mold, the bottom of which is lubricated with any vegetable oil, podsalivayut and pepper.

From above, onions are laid onions cut into half rings, pieces of Bulgarian pepper and champignons. All vegetables are sprinkled with a small amount of salt and spices. After this, the cream is poured into the mold and sent to the oven. Bake fish with vegetables at a temperature of six degrees for fifteen minutes. After that, it is taken out of the oven, sprinkled with grated cheese and returned back. About ten minutes later the pink salmon in cream will be covered with a beautiful ruddy crust indicating that the dish can be served to the table.