Roasted salmon with pineapple and pink champagne

Roasted salmon with pineapple and pink champagne

Roasted salmon with pineapple and pink champagne

Ingredients:

Fresh peeled pineapple — 300 g
Celery stalk — 30 g
Garlic cloves — 2 pcs.
Salmon (salmon, trout, chum, sockeye) — 500 g
Salt — 0.5 tsp
Pepper black pepper — 5 pcs.
Bay leaf — 1 pc.
Vegetable oil — 20 ml
Soy sauce — 20 ml
Pineapple juice — 50 ml
Starch of maize — 5 g

Preparation:

1. Pineapple clean from the skin and core, flesh cut into cubes. We need 300 grams of pure product.
2. Stalk celery slice, if the longitudinal fibers are hard, remove them beforehand.
Garlic Crush.
3. Put the fish fillets on a work surface skin side down and cut the fillets with a sharp knife.
The skin is put in a pan, cover with cold water (to cover the skin), bring to a boil.
4. Remove the foam that appears, reduce the heat, add salt and spices and simmer for about 20 minutes.
5. fillet cut into cubes as pineapple, or slightly larger.
6. A spacious frying pan or wok with non-stick coating, heat strongly with a spoon of vegetable oil. Put back the salmon fillets and cook for 2 minutes, mix carefully in the process, and then remove the fish from the pan.
7. In a frying pan, place the pineapple, celery and garlic, add the soy sauce, pineapple juice and 150 ml fish stock (prepared by boiling the skin). Cook for 5-6 minutes.
8. Starch Dissolve 2 teaspoons of cold water and pour into the pan. Cook until the sauce becomes transparent and thickens slightly.
9. Return the lazy fish in the pan, stir and heat.
10. The dish is ready, you can open the champagne! A dish of Salmon Brut Rose is perfect.
11. Serve the hot salmon and champagne well chilled

Bon Appetit!

Roasted salmon with pineapple and pink champagne

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