Stewed salmon with carrots and white wine
2 servings
30 minutes
Braised salmon with carrots and white wine is a refined dish of European cuisine that combines the tenderness of fish with the aromatic taste of vegetables and spicy notes of marinade. The use of wine in fish preparation is believed to originate from French culinary tradition, where dry white wine enhances the marine flavor nuances. Salmon acquires a subtle lemon tang, the piquancy of soy sauce, and the gentle sweetness of carrots, creating a rich and balanced taste. This dish is perfect for both festive dinners and cozy family lunches. The harmony of ingredients makes it light yet rich, while the cooking method preserves the juiciness of the fish and freshness of the vegetables.
1
Marinate the fish in two ways in two bowls. In the first bowl, sprinkle salmon fillet with vinegar, pour in soy sauce, add sugar and red pepper. Squeeze half of the juice from half a lemon.
- Salmon fillet: 200 g
- Rice vinegar: 10 ml
- Soy sauce: 50 ml
- Sugar: pinch
- Ground red pepper: pinch
- Lemon: 1 piece
2
In the second bowl, mix the salmon fillet with wine, chopped red onion, and salt. You can sprinkle with rosemary or some mixture of French herbs. Squeeze the juice from the other half of the lemon used for the first marinade.
- Salmon fillet: 200 g
- Dry white wine: 2 tablespoons
- Red onion: 1 piece
- Coarse sea salt: pinch
- Lemon: 1 piece
3
Place both bowls in the refrigerator for 10 minutes. Meanwhile, slice the carrot into rounds. Take a heavy-bottomed pot or a deep skillet (for braising). Pour oil into the pot, you can add a little warm water. Add the carrots and sauté for 3-5 minutes.
- Carrot: 2 pieces
- Olive oil: 4 tablespoons
- Carrot: 2 pieces
4
Mix the contents of both bowls with fish and carrots in a pot (add the marinade as well — there's not much) and simmer on low heat for another 10-12 minutes until the fish is tender. The carrot will be half-cooked, but that's needed.
- Salmon fillet: 200 g
- Carrot: 2 pieces
- Dry white wine: 2 tablespoons