A fish

Fried pink salmon with mushrooms


Ingredients for Fried Pink Salmon with Mushrooms

  1. Pink salmon fillet 500 grams
  2. Champignon mushrooms 300-400 grams
  3. Sour cream up to 3.5% fat content 1 cup (cup capacity 250 milliliters)
  4. Salt to taste
  5. Ground black pepper to taste
  6. Vegetable oil 5 tablespoons
  • Main Ingredients: Pink Salmon, Onions, Mushrooms, Sour Cream
  • Serving 4 servings
  • World Cuisine

Inventory:

Kitchen paper towels, Cutting board - 2 pieces, Knife - 2 pieces, Plate - 2 pieces, Deep plate - 2 pieces, Cooker, Frying pan with lid, Tablespoon, Kitchen spatula

Cooking fried pink salmon with mushrooms:

Step 1: prepare the ingredients.

Rinse the fish fillet under running water and dip in paper towels to get rid of excess moisture. Then lay the pink salmon on the cutting board with the pulp down, gently pry the skin of the fish with a knife and remove it with a smooth motion of the hand from you. After cutting the fillet into small pieces with approximately thickness up to 1 - 1.5 centimeters. In order for your fish to be fresh, with a pleasant aroma and taste, it must be seasoned. First, rub it with salt, and then sprinkle the slices of pink salmon with black pepper, then lay the pink salmon on a plate. Give the fish salt and soak in the aroma of spice, 10 - 15 minutes will be quite enough. And during this time, prepare the mushrooms and onions. Rinse the mushrooms under running water along with peeled onions. Then, using a knife, cut off the roots of champignons, dry the mushrooms with paper kitchen towels, place them on a cutting board one by one and cut into layers with an approximate thickness up to 5 millimeters. After the dried onions lay on a cutting board, and cut into cubes with an approximate diameter up to 1 centimeter. Arrange vegetables in separate deep plates.

Step 2: fry the fish.

On a stove included in the middle level, put a frying pan, pour 3 tablespoons of vegetable oil into it and heat it. Dip the pieces of fish into the hot fat, screw the stove to the lowest level and fry the pink salmon for 2 - 3 minutes until the floor is ready and until the fish changes color from red to light beige, almost white. For this dish, the fish should not be fried, otherwise your sauce with mushrooms will darken, and it should be light cream in color, so during frying, constantly turn over the pieces of fish with a kitchen spatula. Put lightly fried fish on a plate and proceed to stew mushrooms.

Step 3: stew the mushrooms.

Do not remove the pan in which you fried the fish from the stove, just add 2 tablespoons of vegetable oil to it and heat it, increasing the temperature of the stove to an average level. Throw the onions into the preheated fat and fry it until light, light, golden crust and transparency for 3 to 4 minutes then add the chopped mushrooms to it and simmer the vegetables together for 5 to 7 minutes. First, the mushrooms will begin to fry in oil along with onions, but very quickly put the juice and stew in it. Across 5 - 7 minutes add the right amount of sour cream to the mushrooms, cover the pan with a lid and simmer the mushrooms 15 minutes until mushrooms are fully cooked.

Step 4: bring the dish to full readiness.

After the necessary time has passed, remove the lid from the pan, combine the mushrooms with the fried semi-prepared pink salmon, if necessary, add salt and ground black pepper to taste. Mix the mass very carefully with a kitchen spatula, cover the pan with a lid and simmer the ingredients 7-8 minutes reducing the temperature of the stove to the minimum. Then remove the pan from the stove and, without removing the lid from it, let your fragrant dish brew in mushroom - sour cream sauce for about 12 to 15 minutes. Then, with the help of a tablespoon, lay yourself a portion of this delicious fish and enjoy the magnificent aroma and perfect taste.

Step 5: serve the fried pink salmon with mushrooms.

Fried pink salmon with mushrooms is served hot, stacked in portions on plates. To this dish in the form of a side dish you can offer boiled rice, mashed potatoes or boiled potatoes seasoned with butter and herbs. An ideal aperitif for such a fish with mushrooms is dry white wine. Delicate taste, pleasant aroma and incredible ease of preparation of this dish will conquer you from the first spoon! Enjoy your meal!

Recipe Tips:

- - Remember that for slicing vegetables and fish, as for any other raw and boiled ingredients, there must be separate knives and cutting boards.

- - For this dish you can use any other spices you like.

- - Based on the instructions for preparing this dish, you can cook any boneless fish, such as halibut, bearing, sturgeon, and many other species.

- - If you have acquired a whole pink salmon, strip it from the scales, cut off your head, and rinse under running water from the hymen and blood. Dry the fish, cut along the ridge, cut the spine bone with a knife and carefully cut the fillet, then cut the skin, easily pull it on yourself and remove from the fillet. Then follow the prescription.