Chinese Food
Pan fried Norwegian salmon in orange sauce
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Last year, I ate salmon sashimi in Shinjuku tavern in Tokyo. I can still remember it. Tokyo merchants are too real. I didn't expect that there are so many sashimi in China. After a lot of sashimi is late, I feel like vomiting. Now I see the shadow of sashimi. Compared with Cod, fried salmon is relatively easy to handle. With the sauce that is more suitable for spring, it will have a better flavor. This time, I want to challenge the sauce and side dishes. I see some details asked by a friend. Please share them. They are not authentic. But they may be the most suitable.
Cooking ingredients
Cooking Steps
Step1:Remove scales, clean and dry salmon. Change a piece of main dish fish with equal thickness with vertical knife. Use other leftovers as a side dish. Make a few cuts in the fish skin. It's easy to marinate. Use a little 1-1-1-1 salt, black pepper and cooking wine to evenly spread on the surface of the fish and marinate for 15 minutes.
Step2:The chieftain side packs two pieces. Remove the corners around. Spare.
Step3:Mix the cream and milk well. Squeeze out the orange juice, lemon juice and raw powder and add water. They are 1-1-1-0.5-1 respectively.
Step4:The time for marinating fish can be used to make sauces. Try a new orange milk sauce. Heat the dry water in the hot pot and light the fire. Put down the salt free butter and melt it in the pot. Pour in a little water, orange juice and lemon juice. Put in a little salt. Stir slowly. Turn off the fire when the small bubble starts. Pour the raw powder mixed into the paste and thicken it. Then pour in the cream and fresh milk and stir it quickly. Use the warm mixture. Put it in the bowl for standby.
Step5:When the butter melts in the pan, put in the bread slices. Let them absorb a lot of butter and fry on both sides to make it golden.
Step6:In a hot pot, melt the butter in a small heat. Put the fish skin face down on the pan and fry it. If you fry it in a big heat, it's easy to coking. Even paste it. Keep an eye on it.
Step7:Ah, it's finally time to make fish. They just woke up. They can't open their eyes.
Step8:When the bottom of the fish starts to change color. When the skin is a little burnt, put the side and corner ingredients and fry the small fish. Because the small fish are thin and the heating time is relatively short.
Step9:When the three or four pieces of fish are mature, put them into the oven. Heat them up and down. 170 degrees. Bake them for about 6 minutes (depending on the thickness). It's better if the fish has just changed color or is about to change color completely. In this way, the fish can lock the water.
Step10:Finally, place the plate. Heat the plate in the oven at 90 ℃ for about 3 minutes. Put the fried bread on the plate. Put the main fish on the bread. Slice the kiwi fruit. Place it as needed. Pour the orange milk sauce on the fish.
Cooking tips:Generally, butter will melt if its melting point is lower than 34 degrees. I am used to using ANGA butter. It has stable quality, rich butter taste and high melting point. After absorbing a lot of butter, the bread is fried into crispy. The taste is very good. It's better to avoid frying fish on both sides. Use the oven to bake the other side until it's ripe. This will lock the juices more. And the meat won't be overcooked or too old. Sauce can be mixed according to taste. Because orange juice and lemon juice are acidic, avoid adding milk at first, or the milk will agglomerate (this problem was encountered in the mixing, and the remaining temperature was used to stir). There are skills in making delicious dishes.
