Coho Salmon in Mushroom Sauce
Appetizers • European
Description
Coho Salmon in Mushroom Sauce
Ingredients
- Fresh Mushrooms 5 oz
- Coho salmon fillet 20 oz
- Onion 1 head
- Wheat Flour 4 tablespoons
- Salt 1 teaspoon
- Sour Cream 5 oz
- Vegetable Oil 5 tablespoons
- Red Long Chili Peppers a pinch
- Dried Dill Stems 1 teaspoon
Step-by-Step Guide
Step 1
First, prepare the mushroom sauce. Rinse the mushrooms and chop them finely.
Step 2
Peel and slice the onion into half rings. Sauté the mushrooms in a pan with two tablespoons of vegetable oil over low heat for 10 minutes.
Step 3
Then add the chopped onion and sauté, stirring with a wooden spatula, for another 5 minutes.
Step 4
Add 1 tablespoon of flour to the mushrooms. Sauté until the flour turns golden.
Step 5
Add the sour cream and mix well.
Step 6
Pour in half a glass of water, add salt (half a teaspoon of salt), and stir well to avoid lumps of flour. Bring to a boil, sprinkle in the dried dill, and remove the sauce from the heat.
Step 7
Cut the salmon into small pieces.
Step 8
Mix half a teaspoon of salt and red pepper with 3 tablespoons of flour. Dredge the pieces of fish in this mixture and fry them in a pan with 3 tablespoons of vegetable oil until golden brown on both sides, about 4–5 minutes on each side.
Step 9
Place the fried pieces of fish into the prepared mushroom sauce, stir well, and heat over low heat for 5–10 minutes until the sauce thickens.
Step 10
Transfer the cooked fish to a serving dish and drizzle with the remaining sauce.
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