Canned Salmon and Nelma in White Wine
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Canned Salmon and Nelma in White Wine
Ingredients
- Wheat Flour - 1 tablespoon
- White bread - 7.1 oz
- Chicken Egg - 1 piece
- Pickled Chanterelles - 7.1 oz
- Canned cod liver - 12.3 oz
- Vegetable Oil - 4 tablespoons
- Dry White Wine - 1 cup
Step by Step guide
Step 1
Remove the fish from the can and place it in a pot, adding the boiled mushrooms (white or champignon), sliced.
Step 2
Pour in the juice from the canned fish and the white wine, cover with a lid, and heat for 5–6 minutes.
Step 3
Transfer the fish to a warmed serving dish.
Step 4
Put the broth on the heat, and after it boils, add the flour mixed with 1 tablespoon of oil, stirring until the flour combines with the broth, let the sauce simmer for 3–5 minutes.
Step 5
After that, remove the sauce from the heat, add the egg yolk, which has been mixed in a glass with 1.5–2 tablespoons of oil, stir, add salt, and strain through a sieve.
Step 6
When serving, pour the prepared sauce over the fish and garnish with slices of white bread, toasted in oil. Boiled potatoes can also be served.
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