Salmon in cream in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Pay special attention to the choice of fish. Of course, chilled fish is a priority - it is much more useful than frozen. But if you only have frozen salmon, then you need to defrost it properly. Immediately after the freezer, place the fish in the refrigerator where the temperature is + 5 degrees and only after 5-7 hours completely defrost it at room temperature. Take natural cream, with a fat content of about 20%.

2. Step 2:

   

   Wash the fish well, dry it with paper towels. It can be both salmon steak and salmon fillet. Salmon does not contain a large number of small bones, so the bones can not be removed.

3. Step 3:

   

   Salt the fish. I use ordinary sea salt, but it can also be salt with different additives: for example, Adyghe.

4. Step 4:

   

   Pepper the fish. In my opinion, ground white pepper is great for fish, but you can take both fragrant black and red. Also at this stage, you can add your favorite herbs and seasonings to the fish: thyme, rosemary, tarragon - they are great for fish dishes. Also, a slice of lemon or a spoonful of lemon juice would be useful - it will remove the excess fishy smell. But do not overdo it: noble fish does not need additives.

5. Step 5:

   

   Grease the heat-resistant mold in which you will cook the fish with oil. Take a form with high sides so that the cream does not spill out when cooking.

7. Step 6:

   

   Put the fish in the mold.

8. Step 7:

   

   Add a little salt and pepper to the cream. Cream, in principle, can be taken of any fat content from 10 to 30%. In the absence of cream, you can even take regular milk. Add chopped garlic to the cream. I grate it on a fine grater. But you can chop garlic with a knife or pass it through a press. If there is no fresh garlic available, use garlic powder.

9. Step 8:

   

   Pour fragrant cream over the fish. Cook in a preheated 190 degree oven for about 30 minutes. In the first 15 minutes of cooking, it is better to cover the mold with foil. Then the foil can be removed for a golden crust or left for a more delicate taste.

10. Step 9:

    

    Serve the fish immediately while it is hot. Bon appetit!