Tender and juicy, bright and beautiful, tasty dish. Salmon with chanterelles in a creamy sauce. Time to cook will need quite a bit, minimum hassle, and the result is always excellent. By the way, this dish can be cooked on a weekday, slightly simplifying it. Instead of salmon, to take a more budget-friendly salmon or pink, and chanterelles to replace the mushrooms. Also would be great.
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Salmon steaks season with salt and pepper, season with rosemary and thyme, drizzle with lemon juice. Set aside.
Frozen mushrooms defrosted, but not until the end, this is not necessary. If the mushrooms are large-cut. Put the mushrooms in a saucepan (skillet), cover with a lid and simmer on medium heat for five minutes, stirring occasionally. Drain the separated liquid into the Cup. (she will need it later)
Add the mushrooms to the butter, increase the flame and fry the mushrooms for a few minutes. Pour in a saucepan the flour, mix well and cook for another two minutes.
Pour the mushrooms to the liquid, which was formed at the beginning of frying, stir. Then add the milk and mix thoroughly to avoid lumps. Bring the sauce to a boil, season with salt and pepper, remove from heat.
Prepare two sheets of baking paper measuring approximately 35 x 70 cm. Fold each in half. In the center of the resulting square sheet to put the fish steak.
"Tails" of each steak and fasten with a toothpick. And the steak is to keep the shape, and the mushroom sauce will not flow out and will remain in the fish.
Spread the sauce over the fish.
To raise the edge of the paper over the fish, stitch, and wrap 3-4 times.
Then screw the open ends of the paper like candy.