Canned salmon, nelma in white wine
4 servings
30 minutes
Canned salmon and nelma in white wine is a refined dish that delicately combines the tenderness of red fish and the subtlety of white wine. This culinary creation originates from European cuisine, where the traditions of preserving fish with aromatic ingredients play an important role. The flavor of the dish unfolds with the soft oiliness of the fish, accented by the light acidity of the wine and earthy notes of mushrooms. The white sauce made from broth, egg yolk, and butter gives the dish a velvety texture and deep flavor. It pairs wonderfully with crispy slices of white bread or tender boiled potatoes. It can be served as an exquisite hot appetizer or as a main course, especially accompanied by dry white wine that enhances its complex aroma.
1
Take the fish out of the jar, place it in a pot, and add sliced boiled mushrooms (white or champignon).
- Canned fish: 350 g
- Champignons: 200 g
2
Pour with canned juice and white wine, cover with a lid, and heat for 5-6 minutes.
- Dry white wine: 1 glass
3
Place the fish on a warmed dish.
- Canned fish: 350 g
4
Put the broth on the heat, after boiling add flour mixed with a tablespoon of oil, and stir until the flour combines with the broth, let the sauce simmer for 3-5 minutes.
- Wheat flour: 1 tablespoon
- Vegetable oil: 4 tablespoons
5
After that, remove the sauce from heat, add the egg yolk mixed in a glass with 1.5-2 tablespoons of oil, stir, add salt, and strain through a sieve.
- Chicken egg: 1 piece
- Vegetable oil: 4 tablespoons
- White bread: 200 g
6
Pour the prepared sauce over the fish when serving and garnish with slices of white bread toasted in butter. Boiled potatoes can also be served.
- White bread: 200 g
- Vegetable oil: 4 tablespoons