A fish

Italian Salmon

Italian Salmon

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Italian Salmon Ingredients

  1. Salmon steak or salmon filet fresh 360 grams
  2. Mozzarella Cheese 80 grams
  3. 1 medium onion
  4. Fresh champignon mushrooms 60 grams
  5. Fresh tomatoes 100 grams
  6. Vegetable oil for frying
  7. Lemon 1-2 slices
  8. Salt to taste
  9. Ground black pepper to taste
  10. Fresh parsley to taste
  11. Butter 50 grams
  12. Milk 500 milliliters
  13. Ground black pepper 1/2 teaspoon
  14. Wheat flour 50 grams
  15. 1/2 teaspoon salt
  • Main Ingredients
  • Serving 2 servings
  • World CuisineItalian Cuisine


Stewpan, Cooker, Wooden spatula, Cutting board, Knife, Baking tray, Pastry brush, Hand whisk, Frying pan, Teaspoon, Tablespoon, Plate - 5 pieces, Coarse grater, Oven, Flat serving dish - 2 pieces, Kitchen spatula, Kitchen gloves, kitchen paper towels

Italian Salmon Cooking:

Step 1: prepare the butter for the sauce.

First of all, put the butter in a saucepan and put the container on a small fire. With constant stirring with a wooden spatula, bring the oil to a liquid state. We do not turn off the burner, but proceed immediately to the process of preparing the sauce.

Step 2: prepare the sauce.

Italian-style salmon sauce follows the recipe for Bechamel sauce and is identical in taste to it. Therefore, pour flour into the melted butter and, with constant stirring with a wooden spatula or a hand whisk, bring the mixture to a uniform dense mass. Continue to stir the mixture over low heat until boiling. Immediately after that, with the help of kitchen tacks, set the container aside and introduce a thin stream into the stewpan 150 milliliters cold milk, we continue to interfere with all the improvised stock.
Attention: milk must always be cold. Rub the mass well until smooth. After - again put the stewpan on a small fire and add the remaining cold milk to the mixture. We continue to interfere, not forgetting to remove the remaining settled mass from the walls of the dishes. Bring the sauce to a boil and cook no more than 5 minutes otherwise it may have an unpleasant aftertaste. Immediately after that, add salt and pepper to the mixture, mix everything again and turn off the hotplate. The consistency of the sauce should be smooth and without lumps. Set aside the stewpan to cool to room temperature.

Step 3: prepare the fish.

The amount of salmon is designed for 2 servings each weighing no more 180 grams and a thickness of 1.5-2 centimeters. Therefore, if you purchased the fish in one piece, put it on a cutting board and use a knife to divide it into two parts. After that, we wash it under running warm water and wipe it with paper towels. Spread the processed salmon in a free plate.

Step 4: prepare the mushrooms.

Rinse mushrooms under running water and put on a cutting board. Using a knife, we cut off coarsened legs from mushrooms and, if necessary, remove the skin on the hat. After that, cut the mushrooms into small pieces and transfer to a free plate.

Step 5: prepare the onion.

With a knife, peel the onion from the husk and then rinse it under running water. We spread the vegetable on a cutting board and chop finely into small squares. Shredded onions are transferred to a free plate.

Step 6: prepare the roasting.

Pour a small amount of vegetable oil into the pan and put the capacity on the fire less than average. When the oil warms up well, pour the chopped onion into the pan. With constant stirring with a wooden spatula, fry the vegetable until transparent. Immediately after this, add the crushed champignons into the pan, again mix well and add vegetable oil if necessary. We fry everything until the mushroom juice evaporates and the onions get a golden crust.
Attention: so that onions and mushrooms do not burn, it is imperative from time to time to stir them with improvised equipment. After - turn off the burner and set aside the container with vegetable frying to the side to cool to a warm state.

Step 7: prepare the tomatoes.

We wash the tomatoes under running water and put them on a cutting board. Using a knife, cut the vegetable into circles and transfer to a free plate. Important: the thinner we cut the tomatoes, the tastier the dish will be.

Step 8: prepare the cheese.

We rub the cheese on a coarse grater directly on the cutting board and after that we transfer it to a clean plate.

Step 9: Cook Italian Salmon.

Grease a baking sheet with a small amount of vegetable oil, using a pastry brush. After that, put the steaks or salmon fillets in a container at a short distance from each other. Salt and pepper the fish to taste. Then spread the vegetable frying over the salmon with a tablespoon, after - pour everything with a small amount of sauce, put the tomatoes in circles and sprinkle with grated cheese at the end. Put the container with the dish in the oven and bake it for 10-15 minutes at a temperature of 220 ° C. After the allotted time, turn off the oven, and get the baking sheet using kitchen oven mitts. Everything, salmon in Italian is ready and you can serve it to the table.

Step 10: Serve Italian Salmon.

Serve Italian-style salmon with lemon slices and fresh parsley, if desired. The dish is very tasty, fragrant and tender. Although salmon in itself is a fairly light fish, due to mushrooms, the dish turns out to be very satisfying.
Good appetite!

Recipe Tips:

- If you are preparing a dish of frozen salmon, then be sure to get it out of the freezer in advance. In no case do not defrost the fish with hot water or a microwave, it must go to room temperature on its own, otherwise the taste of the fish will be different.

- Instead of salmon, you can use fillet or salmon steak.

- The sauce can be prepared as thicker or more liquid at your discretion. To do this, you need to vary the amount of milk.

- If after cooking salmon in Italian you still have the sauce, then it can be poured into a clean glass jar, covered tightly with a lid and stored in the refrigerator for a week.