Breton-style Salmon Fillet - Step By Step Recipe With Photo
Table of contents:
Brittany is a French province on the ocean coast. Her cuisine is rich in a variety of seafood dishes. I will tell you how to cook a Breton-style salmon fillet - tender, with a creamy crust.
Salmon fillet is marinated in lemon juice, then poured with white wine and baked on a vegetable pillow under a creamy curd sauce. The fish is saturated with aromas of citrus, vegetables and good wine. At the same time, it remains tender and juicy. Such a dish will not take you much time and labor. Enjoy your kitchen chores!
Purpose: For lunch / For dinner / For a banquet table
Main ingredient: Fish and seafood / Salmon
Dish: Hot dishes
Cuisine geography: French / European
- Salmon - 400 Grams (fillet)
- Lemon juice - 1 tbsp. the spoon
- Curd cheese - 125 gram
- Shallots - 2 Pieces
- Celery - 1/2 Piece (stem)
- White wine - 100 Milliliters (p / dry)
- Cream - 100 Milliliters
- Butter - 50 grams
- Flour - 1/4 Cup
- White pepper - To taste
- Salt - To taste
How to make a Breton-style salmon fillet
Prepare the food you need. Cut the fillet into equal 200 g portions. Wash the vegetables. Peel the shallots, remove the thick film from the celery. Dry the salmon fillet with paper towels, pour over with lemon juice. Cover with cling film, set aside for 15 minutes. Cut the vegetables into thin slices. Place the chopped vegetables on the bottom of a baking dish. Blot the fillets with a paper towel, roll in flour, shake off excess and place on a vegetable pillow. Drizzle with white wine, pepper and salt to taste. Cover the tin with foil. Bake in the oven at 180 ° C for 20 minutes. Combine cream and curd cheese for the sauce. Then brush the fish fillets with the sauce. Bake for another 15 minutes without foil. Enjoy your meal!