Pink salmon in sour cream

Category: Fish dishes

Ingredients
Pink salmon
Bulb onions
Carrot
Vegetable oil
Sour cream
Kefir / milk / mushroom broth / cucumber pickle / any other broth / tomato juice / water
Cheese
Garlic
Greens
Bitter pepper

Cooking method

Pink salmon is rather dry. But this is her only drawback! Pluses of the sea: tasty, not bony, quickly cooked, inexpensive, red. And in the sense of the family, and in the sense of the type on the plate. You can make a fillet of a large fish by cutting it lengthwise into pieces and removing the bones, or you can cook it from pieces cut in the usual way across. There are few bones, they will not create problems either in the first or in the second case. I don't write the number of products - according to consumption.
Grate carrots on a coarse grater and put in hot oil. Cut the onion into quarters and add to the carrots, sauté until the color changes, do not dry. Put pieces of pink salmon on top directly on the sauté, leave to fry and make sour cream sauce.
Salt the sour cream, add (if desired) fish spices or any other favorite spices, squeeze or finely chop 1-2 cloves of garlic, salt, pepper and dilute with any liquid from the ones described above. You can "enrich" the diluent with pickled or pickled cucumber grated on a coarse grater, finely chopped bell peppers, olives, etc. You can add greens here too.
Turn the fish over with a spatula, grabbing vegetables as well, and put it on a bare frying pan. Pour over sour cream, cover and simmer over low heat for 10 minutes. Any low-melting cheese (most of all I love the cheap melted "Amber", certainly smoked) grate on a coarse grater, pour into pieces of fish. Simmer for another 5 minutes under the lid until the cheese melts, then turn off the dish, open the lid, let a little excess liquid evaporate. The fish is ready. When serving on each piece of pink salmon, put 2-3 tablespoons of the resulting very, very tasty sauce on top of the cheese. Sprinkle with herbs. Tasty both hot and cold.