Salmon Medallions in Egg and Breadcrumbs
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Instead of cream, you can use a not-too-thick béchamel sauce. You can prepare it from 1 tablespoon of flour, 20 g of butter, 2 tablespoons of corn oil, and 500 ml of milk.
Ingredients
- Smoked haddock fillet - 2 lbs
- Pickled Chanterelles - 17.6 oz
- Butter - 1.4 oz
- Chocolate eggs - 2 pieces
- Lemon - ½ piece
- Wheat Flour - 1.4 oz
- Breadcrumbs - 2.8 oz
- 10% cream - 17 fl oz
- Cotton Oil - 1 qt
- Salt - to taste
Step by Step guide
Step 1
In a pot, combine the mushrooms, butter, lemon juice, and a pinch of salt. Place over medium heat and cook for 6 minutes, shaking occasionally. Remove from heat and keep warm.
Step 2
In one shallow plate, beat the eggs, in another, place the flour, and in the third, the breadcrumbs. Heat the oil in a deep fryer or skillet to 180–374°F.
Step 3
Season the fillet with salt, coat in flour, then dip in the eggs, and coat in breadcrumbs. Fry in the oil in small batches until golden brown. Remove from the oil with a wide knife, allowing excess fat to drain, and keep warm while the rest are cooking.
Step 4
Place the pot with mushrooms over low heat, gradually add the cream, and warm without bringing to a boil.
Step 5
Drizzle the mushroom sauce over the fish and serve the dish immediately.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.