Pink salmon stewed with onions and carrots

Step-by-step cooking

1. Step 1:

   

   How to make pink salmon stewed with onions and carrots? Prepare all the products. Take the fish, of course, chilled - there are much more useful substances in it. If you only have frozen fish, always defrost it correctly. Immediately after the freezer, place the fish in the refrigerator for 8 hours and only then finally defrost it at room temperature. I use pink salmon fillets on the skin, but it can be fillets without skin, and even pink salmon steaks.

2. Step 2:

   

   Peel the onion. You can easily peel the onion if you soak it in cold water for 20 minutes beforehand. Then cut the onion into cubes.

3. Step 3:

   

   Heat the vegetable oil in a frying pan. It can be anything: both inexpensive sunflower, and more elite olive, but it must be refined. Since we will fry in oil, and only in this case it will not burn in a frying pan. Choose refined types of oils. Add the chopped onion and fry it until transparent. It usually takes about 5 minutes over medium heat.

4. Step 4:

   

   Peel and grate the carrots on a medium grater.

5. Step 5:

   

   Add the carrots to the pan and fry together with the onion for about 5 more minutes.

7. Step 6:

   

   Wash the fish well, dry it, then remove the fins and visible bones. If you have a whole pink salmon, then I recommend cutting fillets from it. Cut the fish fillet into medium-sized pieces: do not make them too large - the piece should be of such a size that it could be safely put in your mouth.

8. Step 7:

   

   Put the fish on the onion and carrot and reduce the heat to a minimum. If you have fillets on the skin, spread them skin down.

9. Step 8:

   

   Add a little salt to the fish. By the way, at this stage you can pepper it, or add some of your favorite herbs or seasonings: Provencal herbs, thyme and rosemary, as well as any fresh herbs will be appropriate.

10. Step 9:

    

    Pour sour cream on top of the fish. Its fat content can be any, but I still recommend sour cream with a minimum fat content of 10-15%, so that it can be easily distributed over the surface of the fish. Cover the pan with a lid and cook on low heat for about 20 minutes. During this time, the fish will definitely have time to prepare.

11. Step 10:

    

    Serve the dish immediately hot. Bon appetit!