Pink salmon in sour cream is your culinary mystery!

For Russian people, red fish is traditionally a delicacy and table decoration. In the current economic conditions, we can not afford to cook it every day, well, or at least several times a week. As a rule, we bring the pink salmon or trout to the festive table, and this delicate dish must be cooked deliciously, unusually and, importantly, beautifully. Red fish itself looks rich and chic, and in the prepared form it should look even better.

As a true connoisseur and "adorer" of fish, I will say that there is nothing more delicious than pink salmon in sour cream. Such a tender, fragrant, juicy, unusual taste is not found in any species of red fish, and sour cream sauce for salmon is the best. How correctly and tasty must be prepared pink salmon in sour cream sauce, we will describe in detail and in detail.

For the preparation of pink salmon in sour cream, you need to buy a carcass of fish, lemon, sour cream, mushrooms, greens. And certainly to start this creative process only in a good mood.

You should start with the choice of the main ingredient - fish, in this case, be extremely attentive and demanding. You can make it easier for yourself and buy pink salmon fillet, but I would advise you to spend a little time and energy, buy a fish carcass and separate it yourself. Choose one large, preferably fresh (not frozen) fish. Do not buy fish in polyethylene packaging, especially opaque. It may be substandard or have a stale, unsightly appearance if the pink salmon has been several times unfrozen and frozen again. It is advisable to go to the market in the fish ranks and choose fresh pink salmon. If you are meticulous, you can ask for a quality certificate on the market and make sure that the goods are really fresh.

After the fish is washed, it should be gutted, cut off the tail and head, cleaned of scales. Once again, rinse the pink salmon gently with running water and cut into portions. It is not necessary to add a lot of spices to this dish, they tend to give the fish a completely different flavor and aroma. To the pink salmon in its sour cream had its own natural taste, it is enough to only salt it and add a little black ground pepper. Fish lemon is not spoiled, so for the marinade you will need half the lemon juice. In this form, leave the fish for 15-20 minutes, but for now, proceed with the preparation of sour cream sauce.

Ideally, sour cream should be liquid, fit 12% fat. One pink salmon in sour cream requires 250-300 ml of sauce. Then you should grind 5-6 pieces. Champignons, you can do it in a blender, or finely cut with a sharp knife. Pieces of champignons should be barely noticeable, their role here is to give the sauce an aroma and a delicate taste. We take for greens. Dill, parsley and green onions to rinse, dry and finely chop. Now mix all the ingredients of the sauce, add a little salt.

Pink salmon with sour cream is baked at a temperature of 180-200 degrees, so beforehand turn on the oven to warm up. In the meantime, the right temperature is created, we lay out pieces of fish on a baking tray covered with foil. Lubricate the bottom of the baking sheet or foil is not necessary, because the fish will give a little of its fat, and the liquid sauce will not let it stick. Fill the fish with sour cream and send it to a heated oven. While the pink salmon in the sour cream is baked and bruised, cut some more fresh greens for decoration.

The dish should be cooked for about 40 minutes. Ten minutes before the readiness can increase the baking degree to 250 and put the pan on a higher step in the oven, in order to take a ruddy crust. The pink salmon in the sour cream is served on the table not in batches, but on a common plate sprinkled with greens. Ideally, this dish is suitable for vegetables, cooked on the grill or rice. I hope you will enjoy!