If you have a crock-pot at home, then you're in luck. If not, hurry up to get it, because the dishes made in it are simply excellent. Fish, in particular pink salmon, is especially well prepared. In a slow cooker, she does not lose her useful elements necessary for the body.
In this article, we will describe in detail the
recipe for making pink salmon fillet.
in creamy sauce with mushrooms. This delicious and very satisfying dish is perfect for your holiday table and just for everyday lunches and dinners. The cooked pink salmon in a slow cooker is always juicy and has a pronounced fish taste. In time, the fish cooks for about an hour, and a little more time will take to fry the mushrooms. In order not to lose precious time, we advise you first to
prepare mushrooms, and then prepare the ingredients for the dish itself. As for mushrooms, they should in no case be canned, so it is better to buy 300 g of fresh ones in the market or in the supermarket. Replace those can only frozen foods. Also check for a couple of large onions and three to four carrots. These vegetables perfectly emphasize and emphasize the taste of pink salmon, so professional chefs in restaurants always use this knowledge. You will also need 1 lemon, from the juice of which we will make marinade. In addition, stock up on 200 ml of fat cream, sour cream, 150 g
of hard cheese, sunflower oil, salt, some hot
seasoning for fish (to your taste) and, of course, 1 kg of fresh fish. It should be juicy and pinkish, without the pungent smell of pink salmon! The price of it will not hit your pocket.
We proceed directly to cooking. Rinse the champignons thoroughly in cold water and chop coarsely. Next, pour a little sunflower oil into the pan of your slow cooker and dip the salted mushrooms there. Mushrooms should be fried for 20-25 minutes, no need to close the lid. When frying, be sure to mix foods periodically. Part of the liquid from them will definitely go away. So get ready for the fact that their volume will decrease. Then put them on a clean plate.
When frying champignons, you will need to marinate the pink salmon fillet. Rinse the fish and remove skin from it, if any. Check that there is not a single bone in the fillet, otherwise the impression of the dish may deteriorate. Cut the fillet into medium slices, squeeze a couple of drops of lemon juice on top, grate the fish with spices, salt a little, mix everything and let it marinate in a deep plate.
Next, cut the onion, after cutting it into half rings. Grate the carrots on a medium grater. It should be a lot, as it will become a "pillow" for pink salmon.
In a slow cooker, freed after mushrooms, fry the onions and carrots for 15-10 minutes, and at this time prepare the sauce: combine sour cream and cream, add the grated cheese and mix it all. Then we put pink salmon on top of the frying pan and pour the sauce, and on top we put the mushrooms. Pink salmon in a slow cooker does not cook for long, and after 30 minutes the dish will be ready. It can be served with exotic salads, or you can cook a standard side dish in the form of potatoes for fish. It all depends on your tastes and case.
Pink salmon in a slow cooker is tender and juicy. She will surely please you with her magical taste and crazy aroma.