Festive hot salmon dish with amazing taste.
The dish is not budget, but worth it.
For this dish you can use any red fish: salmon, trout, pink salmon, whale, etc.
Red fish — 1,2-1,3 kg
For the marinade
Lemon juice — 1 tbsp
Vegetable oil — 2 tbsp
Pepper — 0,5 tsp
Paprika — 0,5 teaspoon
Salt — 1 tsp
For the sauce
Vegetable oil — 40 g
Wheat flour — 1 tbsp
Garlic — 2 cloves
Lemon juice — 1 tsp
Butter — 60 g
Cream 20% — 400g
Zest of 0.5 lemon
Pepper — 0,5 tsp
Salt — 0,5 tsp
Red caviar — 70 g
First, we will marinate the fish, this will prepare the marinade.
Combine vegetable oil, lemon juice, pepper, sweet paprika.
Potseluem and mix thoroughly, until smooth.
This liquid will lubricate the fish.
We will cook fish steak, cleaned from scales and bones. The skin is left behind.
Coat the baking pan with parchment. The pieces of fish, coat with marinade on all sides.
Lubricates the fish directly on the baking sheet, put the skin side down.
Bake in a preheated 200 ° C oven for 20-25 minutes (time depends on thickness of the fish steaks).
While the fish is cooking in the oven, you must cook with caviar-cream sauce.
On the stove heat the oil and add the butter.
All stir until dissolved butter.
Then add thinly sliced garlic and fry for about a minute.
Then, take out the garlic from oil and add to the skillet with the flour.
Stirring carefully, fry the flour for 30 seconds.
After several techniques (thin stream) add the cream and stir constantly so the cream does not burn.
Then, add the peppers and salt. Without stopping stirring, add lemon juice and zest.
Bring the sauce to a boil, but not boil. Add the red caviar, stir and immediately remove from heat.
Serve fish hot, watering sauce is ready. Decorate the dish with lemon slice and sprinkle with chopped dill.