For a Russian person, red fish is traditionally a delicacy and table decoration. In modern economic conditions, we cannot afford to cook it every day, well, or at least several times a week. As a rule, we serve pink salmon or trout to the festive table, which means that this delicate dish must be cooked tasty, unusual and, importantly, beautiful. Red fish in itself looks rich and chic, and when cooked, it should look even better.
As a true connoisseur and "lover" of fish, I will say that there is nothing tastier than pink salmon in sour cream. Such a delicate, aromatic, juicy, extraordinary taste is not found in any species of red fish, and sour cream sauce for pink salmon is the best suited. How correctly and tasty pink salmon should be cooked in sour cream sauce, we will describe in detail and in detail.
To cook pink salmon in sour cream, you need to buy a carcass of fish, lemon, sour cream, champignons, greens. And be sure to start this creative process only in a good mood.
You should start with the choice of the main ingredient - fish, in this matter, be extremely careful and demanding. You can make your life easier and buy pink salmon fillet, but I would advise you to spend a little time and effort buying a carcass of fish and cutting it yourself. Choose one large, preferably fresh (not frozen) fish. You should not buy fish in plastic bags, all the more opaque. It may be of poor quality or have a stale, unsightly appearance if the pink salmon was thawed several times and frozen again. It is advisable to go to the market in the fish rows and choose fresh pink salmon. If you are meticulous, then in the market you can ask for a quality certificate and make sure that the goods are really fresh.
After the fish is washed, it should be gutted, trimmed tail and head, cleaned of scales. Rinse the pink salmon well again with running water and cut into portions. You should not add a lot of spices to this dish, they usually give the fish a completely different taste and aroma. In order for pink salmon to have its own natural taste in sour cream, it is enough to salt it and add a little black pepper. You can’t spoil the fish with lemon, so for the marinade you will need the juice of half a lemon. In this form, leave the fish for 15-20 minutes, but for now we proceed to the preparation of sour cream sauce.
Ideally, sour cream should be liquid, 12% fat is suitable. One pink salmon in sour cream requires 250-300 ml of sauce. Next, grind 5-6 pcs. mushrooms, you can do this in a blender, or finely chop with a sharp knife. Pieces of champignons should be barely noticeable, their role here is to give the sauce an aroma and a delicate taste. Settled for greens. Rinse the dill, parsley and green onions, dry and chop finely. Now mix all the ingredients of the sauce, add a little salt.
Pink salmon with sour cream is baked at a temperature of 180-200 degrees, so turn on the oven in advance to warm up. In the meantime, the desired temperature is created, on the baking sheet covered with foil, lay out the pieces of fish. There is no need to lubricate the bottom of the baking sheet or foil, as the fish itself will give a little of its fat, and the liquid sauce will not let it stick. Fill the fish with sour cream and send to the heated oven. While the pink salmon in sour cream is baked and browned, chop some more fresh herbs for decoration.
It takes about 40 minutes to cook the dish. Ten minutes before cooking, you can increase the degree of baking to 250 and put the pan on a higher step in the oven in order to take a golden crust. Pink salmon in sour cream is not served on the table in portions, but on a common plate, sprinkled with herbs. Ideal for this dish are grilled vegetables or rice. I hope you will like it!