Creamy Fish Sauce with Baked Salmon

Creamy Fish Sauce with Baked Salmon - фото рецепта

Today I want to share with you a recipe for a versatile sauce for fish and tell you how I bake salmon in the oven. This creamy sauce will be a wonderful addition to any fish, whether it's pollock, cod, or salmon. The sauce can be easily stored in the refrigerator for 1 week. It is very convenient to heat the desired amount of sauce in the microwave and serve it at the table.

1 cup
1 medium
1 clove
Lemon juice
1 tbsp
Lemon zest
1 tsp
Bay leaf
1 leaf
Whole peppercorns
1/2 tsp
to taste
Black pepper
to taste
Vegetable oil
1 tbsp
1 tbsp
Fresh dill
a small bunch
To prepare the creamy fish sauce, slice onions of medium size into half rings, cut garlic into thin slices, and finely chop dill.
Take a small saucepan or frying pan, pour vegetable oil (olive oil for me) and add butter. Then add onions and garlic, sauté for about 2 minutes, add lemon juice and evaporate for about a minute.
Then add cream, bay leaf, dill, black peppercorns, grated lemon zest, and salt to taste. Reduce the heat to minimum and cook the sauce for 5-7 minutes, stirring occasionally.
Very important to cook the sauce on low heat, otherwise it may separate!
At the end of cooking, the creamy sauce will thicken slightly. Remove it from the heat and strain through a fine sieve. Store the sauce in the refrigerator, it will solidify. Before serving, it will need to be heated in the microwave, so it is very convenient to store it in a glass jar.
How I bake salmon. I sprinkled fish steaks on both sides with basic fish seasoning and salt, then generously sprinkled with smoked paprika on both sides. I lined a baking sheet with parchment paper, placed the fish steaks on it, and put two slices of onion under each. In the free space between the fish, I added broccoli florets and lightly salted them. I added a little olive oil on top of the vegetables and fish and put it in a preheated oven to 375°F for 15-17 minutes.
The fish turns out with such a light smoky flavor - very delicious, and the onion and broccoli complement it perfectly.