20.05.2020
43
Recipe information
Cooking:
45 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
1657.63
Carbohydrates:
15.88
Fats:
120.89
Squirrels:
126.74
Water:
562.6

Ingredients

Title Value
1. Salmon 500 Column
2. Lemon juice 2 art. l
3. Salt taste
4. Black pepper taste
5. Cream 10% Sauce 300 Ml
6. Curry Sauce 1/4 Tsp
7. Garlic Sauce 3 clove
8. Vegetable oil Sauce 2 art. l
9. Hard cheese Sauce 50 Column
10. Salt Sauce taste
11. Black pepper Sauce taste
12. Dill Sauce 20 Column

Cooking

1. Stage

Separate salmon from the skin with a sharp knife and free from bones. Cut into cubes. Salt, pepper and pour lemon juice. Leave for 30 minutes to marinate.

1. Stage. Separate salmon from the skin with a sharp knife and free from bones. Cut into cubes. Salt, pepper and pour lemon juice. Leave for 30 minutes to marinate.

2. Stage

Heat the oil and fry the fish for 5 minutes, often stirring.

1. Stage. Heat the oil and fry the fish for 5 minutes, often stirring.

3. Stage

Heat the cream slightly, pour into the pan. Add salt, pepper, curry, mix gently. Bring to a boil over medium heat. Turn off the fire. Salmon in a creamy sauce is ready, add chopped garlic and herbs, mix again.

1. Stage. Heat the cream slightly, pour into the pan. Add salt, pepper, curry, mix gently. Bring to a boil over medium heat. Turn off the fire. <strong>Salmon in a creamy sauce</strong> is ready, add chopped garlic and herbs, mix again.

4. Stage

Bon Appetit!!!