Recipes
Boiled pink salmon with cream sauce
Ingredients
→ 50 G BUTTER + 30 G BUTTER PER SAUCE
→ 50 G OF CELERY ROOT (OR 2.5 TEASPOONS OF DRY CELERY ROOT)
→ 30 G PARSLEY
→ 200 ML OF COLD WATER
→ 200 G OF FRESH MUSHROOMS
→ 2 TEASPOONS WHEAT FLOUR
→ 2 HEADS OF ONION
→ 1 TEASPOON POTATO STARCH
→ 1 KG OF PINK SALMON
→ 0.5 CUP 3% VINEGAR
→ 0.5 CARROTS
To clean the pink salmon, gut it, chop off the head and cut it into portions (see the article "Cutting fish").
In a saucepan, put pieces of pink salmon, sliced carrots, celery root, onions, butter and chopped parsley (see the article "Features of cooking boiled fish"). Add salt, vinegar, and 200 ml of water and simmer (i.e. boil in a small amount of water) on low heat under the lid (25-30 minutes).
Sauce. The liquid formed during stewing, thicken with starch, season with butter and strain through a sieve.
On the side dish, serve the carrots, celery root and fresh cooked, and then fried with onions, cut into small pieces and poured with oil.
Put the pink salmon on a platter, garnish with a side dish and pour the sauce over it.
In a saucepan, put pieces of pink salmon, sliced carrots, celery root, onions, butter and chopped parsley (see the article "Features of cooking boiled fish"). Add salt, vinegar, and 200 ml of water and simmer (i.e. boil in a small amount of water) on low heat under the lid (25-30 minutes).
Sauce. The liquid formed during stewing, thicken with starch, season with butter and strain through a sieve.
On the side dish, serve the carrots, celery root and fresh cooked, and then fried with onions, cut into small pieces and poured with oil.
Put the pink salmon on a platter, garnish with a side dish and pour the sauce over it.
