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SALMON FILLETS WITH SHELL SAUCE

SALMON FILLETS WITH SHELL SAUCE

1. Salmon fillets are salted, peppered and rolled.

2. Peel the vegetables and cut them into small pieces.

3. In a frying pan, pour olive oil and put finely chopped onion. Cook until glassy, ​​add vegetables, salt, pepper and continue to cook. Place the salmon rolls over the greens, put 1 dl. . wine, cover the pan and let it cook in its own juice, over a moderate heat. From time to time, move the pan, it is not allowed to mix the ingredients.

4. Drain the canned mussels. Put in a saucepan with salt, pepper, crushed garlic -about 3 cloves-, chopped green parsley and 1 dl. wine. Boil until the wine evaporates.

5. Boil the juice from the shells with a little butter, salt, pepper, if necessary, sour cream and bring to a boil.

6. Arrange the salmon, greens, mussels and boiled potatoes on a plate, cut in four and pour over the mussel sauce. The preparation is served with a dry white wine.


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We like fish

To enjoy the best quality, in our stores with dedicated districts you can find fresh fish, from sustainable fishing, as well as from responsible aquaculture. Our assortment is influenced by seasonality.

Available fish and seafood specialties include:

  • in the shop windows - bluefin tuna, brown mussels and fished white mussels
  • at individual districts - Saint Jacques mussels, clams, mussels, sea snails, fresh oysters, Langoustine (Norwegian lobster), red sea bream, organic salmon and whole squid.

In addition to the premium range, you can also find other common varieties of fresh fish (trout, cod, mackerel, etc.), of local or international origin, either whole or sliced ​​fillets or rounds, seafood, but also caviar, salads. fish, smoked or marinated fish.

In addition, in our stores you can enjoy without fear the frozen or refrigerated fish products, which are marked with the MSC seal. As an independent non-profit organization, MSC supports sustainable fishing practices worldwide.


Pasta with white sauce and salmon

I know it's no secret to you that white sauce pasta is my life. I would never choose pasta with red sauce, if I always had the option of WHITE. So our recipe today - Pasta with white sauce and salmon - it is first of all one for my soul and then a recipe that I can't wait to share with you! I hope you love her as much as I do!

Pasta with white sauce and salmon is the recipe with which I responded to Meggle's challenge to cook something fast and di-li-shas for the #Meggle Menu!

Let's start with… tanananana… white sauce! I used Meggle's cooking cream and the sauce came out super creamy! Surely you recognize it by its unmistakable blue packaging! It is a cream with an average fat content - 20% - it has a very creamy texture, which keeps the rich taste of milk. I use it not only for sauces or pasta with white sauce, but also for cream soups or chocolate ganache.

Meggle cream for cooking - The secret that makes the difference between sauce and CREAMY SAUCE ♥ ️

Meggle cream comes in 3 types of packaging - 200ml, 500ml and 1 liter. This way it adapts perfectly to the recipe we prepare and to the number of little men we have at the table!

In terms of pasta, I recommend you choose your favorite pasta, of course. Fresh pasta, short pasta (penne, fusilli, farfalle, etc.) or long pasta - tagliatelle, spaghetti - all fit perfectly!

I chose salmon because I love the salmon-white sauce combination! First I removed the skin, then I cut the salmon fillet into bite-size pieces. Of course, if you want, you can leave the skin for a super crunchy effect, but as Luca and Luna prefer without skin, I removed it. Then I seasoned the simple salmon with salt and pepper. I fried it in olive oil until it had a golden crust, about 3-4 minutes on each side, over medium to low heat.

Of course, if the fish is not your favorite, you can use diced chicken or turkey breast, but also diced bacon. Because they are not as sensitive as fish, we can not take them out of the pan after frying, but continue to prepare the sauce, adding onions and garlic. The possibilities are endless!

Let's see what ingredients we need for the Easter recipe with white sauce and salmon! Click PLAY in the window below for the video recipe! ♥ ️


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US Search Mobile Web

We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.


How to prepare the recipe for salmon fillets with mustard sauce

Fish with mustard sauce is an easy recipe, it lasts a maximum of 20 minutes, with all the preparations (except washing the dishes :)).

Wash and dry the salmon fillets with paper towels. Season with salt, pepper, olive oil. Finely chop the onion.

Heat a non-stick pan, add butter, a tablespoon of oil, garlic and herbs. Leave the fat to infuse for a few good seconds on the fire. Add the fish, skin down. Fry until you see a little pink on top, in the middle and remove from the heat. Keep on a hot plate.

Add the onion and cook for a few minutes. Add sour cream and mustard. Mix well. After boiling for a few seconds, strain through a fine sieve into a saucepan and put on low heat. Season with salt and pepper to taste. Garnish with a plate, put the fish on top, sprinkle a few pink peppercorns and a few aromatic leaves.

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Grilled salmon or recipe pan step by step

Grilled salmon or recipe pan step by step. How to make grilled or pan-fried salmon? Grilled fish. Grilled salmon recipe with garlic-flavored marinade. How to marinate fish? Marinated salmon with dill, garlic, lemon. How much is the fish fried on the grill so that it remains tender and juicy? Salmon fillets or slices of salmon with bone (salmon slices).

If I keep heating the barbecue in the yard, I prepare several ways to sit on it. Besides the classics collars, skewers or small I also like to make grilled fish or vegetables. This grilled salmon recipe is a healthy and quick one.

The recipe for grilled salmon or frying pan is a very simple one, easy to reproduce. The salmon meat is fatty, oily and behaves very well when fried both in the pan and on the grill in the open air. I usually make a grilled vegetable garnish to accompany this delicacy. The salmon is well matched by the tender asparagus stalks, the caramelized onion rings, the grilled tomatoes but also the baked peppers or the grilled zucchini.

I like to grease the salmon slices with a marinade flavored with garlic, lemon and dill but I don't let them marinate for more than 5 minutes before placing them on the grill. Why? Because lemon (the acidic component) starts to "cook" the proteins from the first seconds and we don't want an overcooked salmon (overcooked), dry and inaccurate. I explained that here, as part of the grilled trout recipe.

The fish marinade is a simple one. I've used it in the past and the recipe baked salmon in paper packets (in papillote). It contains a little olive oil, salt, pepper, chili flakes (dried hot peppers), garlic, lemon and chopped green dill. Dill goes great with salmon! You can replace dill with chopped green parsley if you don't like its aroma.

The salmon pieces can be fillets (without bones but with skin) or slices, as I had. Generally, a slice weighs about 250-300 g, depending on the size of the fish. We always find fresh salmon in Selgros, at the fishing district. If you use frozen fish then you will have to wait for it to thaw slowly (in the fridge), drain it well and then dab it thoroughly with absorbent kitchen napkins. Water does not help us at all in the process of frying and browning.

The salmon is cooked very well in the oven, wrapped in baking paper (papiota) - see here.

From the quantities below I obtained 2 servings of grilled salmon or pan. You can multiply the ingredients as needed.