If you have a multiwalk at home, then you are lucky. If not, hurry up to get it, because the dishes made in it, are simply excellent. Especially well prepared fish, in particular pink salmon. In a multivark, it does not lose its useful elements needed by the body.
In this article, we will describe in detail the recipe for the preparation of salmon fillet In a creamy sauce with the addition of mushrooms. This appetizing and very hearty dish will perfectly suit your festive table and just for everyday dinners and dinners. The prepared pink salmon in the multivarquet is always juicy and has a pronounced fish taste. By the time the fish is cooked for about an hour, and a little time will be spent frying mushrooms. In order not to lose valuable time, we advise you first to start making champignons, and then to prepare the ingredients for the dish itself. As for the mushrooms, they should in no case be canned, so it's better to buy 300 g of fresh on the market or in a supermarket. Replace those can only frozen food. Check also for a couple of large bulbs and three or four carrots. These vegetables perfectly set off and emphasize the taste of pink salmon, so professional chefs in restaurants always use this knowledge. Also, you need 1 lemon, from the juice of which we will make a marinade. In addition, store 200 ml of fatty cream, sour cream, 150 g of hard cheese, sunflower oil, salt, some spicy seasoning for your fish , and, of course, 1 kg of fresh fish. It should be juicy and pinkish, without the sharp smell of pink salmon! The price of it will not hit your pocket.
We proceed directly to the cooking. Champignons thoroughly rinse in cold water and cut large. Next, pour a little sunflower oil into the pan of your multivark and dip the salted mushrooms. The mushrooms should be fried for 20-25 minutes, the lid should not be closed. During the frying, do not forget to mix food periodically. Some of the liquid from them will necessarily go away. So be prepared for the fact that their volume will decrease. Then transfer them to a clean plate.
During frying mushrooms you will need to pickle the fillet of pink salmon. Rinse the fish and remove the skin from it, if any. Check that there is not a single stone in the fillet, otherwise the impression of the dish may deteriorate. Cut the fillets into medium pieces, squeeze out a couple drops of lemon juice on top, grate the fish with spices, add a little salt, mix everything and leave in a deep plate to marinate.
Next, cut the onion, pre-cut it into half rings. Rub on a medium grater carrot. It should be a lot, as it will become a "cushion" for pink salmon.
In the multivarke, freed after the mushrooms, fry onion and carrots for 15-10 minutes, and at this time we prepare the sauce: combine sour cream and cream, add grated cheese and mix it all. Then we put the pink salad on top of the roast and pour the sauce over it, and put mushrooms on top. The pink salmon is not prepared for a long time in the multivarquet, and after 30 minutes the dish will be ready. It can be served with exotic salads, and you can cook a standard garnish in the form of potatoes to the fish. It all depends on your tastes and the case.
The pink salmon in the multivark turns out to be tender and juicy. She will certainly please you with her magic taste and a crazy scent.