Pink salmon baked in sour cream and mushroom sauce
4 servings
80 minutes
Salmon baked in sour cream and mushroom sauce is a refined dish of Russian cuisine, combining the tenderness of fish with the rich flavor of mushrooms and creamy sour cream. The history of such recipes goes back to the traditions of Russian homes, where sour cream and mushrooms have always been key ingredients. Thanks to the lemon marinade, the salmon retains its juiciness, while baking with a cheesy crust gives it an appetizing texture. This dish is perfect for family dinners, festive lunches, and even holiday tables. Serving it with mashed potatoes makes it especially cozy and warming. The taste of tender fish harmonizes with the aroma of mushrooms and spices, creating a balanced and rich gastronomic pleasure.
1
Cut the fish into portion-sized pieces, season with salt and pepper, and drizzle with lemon juice if desired. Let it sit for 20 minutes.
- Pink salmon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Lemon: to taste
2
Prepare the sauce: chop the onion into cubes and boil the mushrooms until cooked.
- Onion: 2 pieces
- Frozen wild mushrooms: 200 g
3
First, sauté the onion in oil until golden, add mushrooms, stir, then pour in milk mixed with sour cream. Season with salt, pepper, and spices to taste (I used 2 pinches of curry, 0.3 tsp of khmeli-suneli) and herbs. Stir. Bring to a boil, but do not boil.
- Onion: 2 pieces
- Frozen wild mushrooms: 200 g
- Milk: 1 ml
- Sour cream: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
- Fresh herbs: to taste
4
Place the fish in a baking dish, pour sauce over it, and put it in a preheated oven at 200°C for 15 minutes.
5
Take out, sprinkle with cheese, and bake for another 15-20 minutes until golden brown.
- Hard cheese: 100 g
6
Sprinkle the finished dish with fresh herbs and serve with your favorite side, such as mashed potatoes.
- Fresh herbs: to taste
