Baked salmon in cream and herbs
3 servings
50 minutes
Baked salmon in cream and herbs is an exquisite dish of Russian cuisine that combines the tenderness of red fish with a fragrant creamy sauce and fresh herbs. Salmon, known for its rich flavor, is enhanced by citrus notes of lemon and the spiciness of Dijon mustard, creating a harmonious blend. The cream gives the dish a velvety texture, while basil, dill, and parsley add freshness and a subtle spicy aroma. This recipe is perfect for a festive dinner or a cozy family lunch, served hot and pairs well with white wine or light vegetable sides. Historically, salmon dishes were popular in Russian cuisine due to the fish's availability in northern regions, and this preparation method highlights its natural richness in flavors.
1
Prepare the steaks. Wipe off excess with a paper towel.
2
Remove the bones and cut each steak into 2 fillet pieces.
3
Place the salmon in a dish of such size that there is not much space between the fillets.
4
Salt to taste.
- Salt: to taste
5
Add pepper.
- Ground pepper mix: to taste
6
Sprinkle with lemon juice.
- Lemon juice: to taste
7
Add 2 egg yolks to a separate bowl.
- Egg yolk: 2 pieces
8
Pour in the cream, add basil, and lightly whisk.
- Cream: 200 ml
- Dried basil: 3 g
9
Grate the lemon zest on a fine grater.
- Lemon zest: to taste
10
Add a tablespoon of Dijon mustard and mix everything well.
- Dijon mustard: 1 teaspoon
11
Chop the greens finely.
- Dill: 2 sprigs
- Parsley: 2 sprigs
12
Add greens to the cream.
- Dill: 2 sprigs
- Parsley: 2 sprigs
13
Pour the creamy mixture over the fillet so that the fish is completely covered. Preheat the oven to 200 degrees and cook for 25-30 minutes until the cream thickens.
- Salmon steak: 3 pieces
- Cream: 200 ml
14
Serve the dish hot at the table.