Fried Norwegian salmon with orange cream sauce
Published Aug 14, 2021 at 04:34am ET
Last year, in Tokyos Shinjuku Restaurant, the scene of eating salmon piercing body has been vivid. Tokyo businessmen are too real. I didnt expect that one was so many in China. After many delays, I felt like vomiting. Now I see the shadows of raw fish fillets. Compared with cod, salmon fragrant frying is relatively better. The sauce which is suitable for spring will have a better flavor. This time, I want to challenge the sauce and side dishes. If a friend asks for some details, I will share them. Its not authentic, but it may be the most appropriate one.
- 1 Salmon scaling, cleaning and drying water, the vertical knife into a piece of equal thickness of the main dish fish, the other corners as side dishes. On the surface of the fish skin, cut a few slices to make it easy to marinate. Use a little salt, pepper and cooking wine at 1:1:1:1 to marinate the fish for 15 minutes.
- 2 The toast square is made up of two pieces. Remove the corners around it and set aside.
- 3 Mix the light cream and fresh milk, squeeze out orange juice, lemon juice and raw powder with water, 1:1:1:0.5:1, respectively, and set aside.
- 4 The time for pickling fish cubes can be used for sauce. Try a new orange butter sauce, hot pot with dry water and small fire, melt the salt-free butter in the pot, pour a little water, orange juice and lemon juice into the pot, add a little salt and stir slowly. When the small bubbles start, turn off the fire, pour the raw powder into the gelatin, and then pour in the cream and fresh cream. Quick agitation, use temperature fusion, reserve bowl.
- 5 After the butter is melted in the pan, put in the bread slices, let them absorb a lot of butter and fry them into golden yellow on both sides.
- 6 When butter is melted in a small heat in a hot pot, fry the fish with the skin facing down in a pan. If the salted fish is fried under a big fire, it is easy to coke or even paste, so keep an eye on it.
- 7 Ah, finally to fish, people just wake up, can not open their eyes.
- 8 When the bottom of the fish begins to discolor and the skin is charred, put down the side ingredients and fry the small fish cubes, because the small fish cubes are thinner and the heating time is shorter.
- 9 When the fish is mature, start the pan and put it in the oven, fire up and down, 170 degrees, and bake for about 6 minutes (depending on the thickness). The fish is just discolored or about to be discolored completely, so that the fish can lock up the water.
- 10 Finally, the dish is heated at 90 degrees for about 3 minutes in the oven. The fried bread is placed on the dish surface, the main fish pieces are placed on the bread, the kiwifruit slices are placed on demand, and the orange milk sauce is poured on the fish pieces.
General butter melting point is low, above 34 degrees will melt, I used to use Anjia butter, it has a stable quality, rich butter taste, melting point is relatively high.
The bread absorbs a lot of butter and is fried crisp. It tastes good.
Its better to avoid frying fish on both sides and use oven to grill the other side nine times, so that the juice can be more locked and the meat wont overcook.
The sauce can be prepared at will according to the taste.
Because orange juice and lemon juice are acidic, avoid putting in milk, otherwise the milk will cake (once encountered this problem in the blending, use the remaining temperature to stir).
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Healthcare food category
Sour and hot, Staple food, Seafood, Cake, Western-style food, Braise, Cake, Stew, Other processes, Individual Creativity, Vanilla