Salmon in an envelope with sauce
4 servings
40 minutes
Salmon in an envelope with sauce is an exquisite dish of Russian cuisine that combines simplicity of preparation and richness of flavor. This recipe has roots in the traditions of baking fish in foil or parchment, which helps preserve its tenderness and rich aroma. Salmon soaked in butter, lemon juice, and spices reveals its freshness and light oiliness. The refined sauce made from white wine, broth, and sour cream, complemented by aromatic herbs, gives the dish a soft creamy texture and a slight tanginess. It is served as a festive treat or as an elegant dinner dish that pairs harmoniously with white wines and light sides. This is the perfect way to enjoy the rich flavor of fish without overwhelming it with complex ingredients.
1
Divide the salmon fillet into portion pieces.
- Salmon fillet: 1 piece
2
Grease each piece with butter, sprinkle with salt and pepper, place lemon slices on top, and wrap in parchment.
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
3
Place the fish in a preheated oven at 200°C for 15-20 minutes.
4
Finely chop the shallots and mix them in a saucepan with the broth and white wine.
- Shallot: 1 head
- Vegetable broth: 100 ml
- Dry white wine: 100 ml
5
Bring to a boil, simmer on high heat, stirring constantly, until thickened, about 10-15 minutes.
6
When the sauce starts to thicken, carefully and gradually add sour cream while constantly whisking, then season with salt and pepper.
- Sour cream: 100 g
- Salt: to taste
- Ground black pepper: to taste
7
Cook the sauce, stirring, until it thickens.
8
After cooking, add finely chopped greens to it.
- Parsley: 3 sprigs
- Dill: 3 sprigs
- Chives: 150 g
9
Serve the fish with sauce.
