Fish in cream with vegetables

Now I was visiting my own sister.
Very rarely we manage to see each other; we live quite far from each other. We have a tradition at home, when we were little, we would help our mother in the kitchen, together with my sister we would go shopping for groceries, and together we would learn the secrets of our mother’s kitchen. And now, a couple of years later, we have maintained this tradition. I come to visit, we cook something tasty, and later, over a glass of wine and delicious food we have prepared, we discuss announcements and remember our cheerful childhood. And now we have prepared a delicious fish. The fish comes out very tender due to the cream. And satisfying due to vegetables. Paired with a cool, crisp white wine, this dish is simply classy.

Ingredients for fish in cream with vegetables recipe

Any kind of fish fillet 400 g
Al dente carrots 1 piece
Bell pepper 100 gr
Cauliflower (I have frozen) 200 gr
Broccoli (I have frozen) 200 gr
Cream is better than 20% (I can’t find it in the store right now, so I have 10%) 500 ml
Vegetable oil for frying 3-4 tablespoons
Salt and black pepper to taste
Cheese 100 gr
Seasoning for fish 1 tablespoon

How to cook fish in cream with vegetables in the oven, step-by-step recipe with photos

Here are the products that will be useful to us.

Cut the fish fillet into large pieces. Salt, pepper and sprinkle with fish spices. Heat a frying pan and fry the fish on both sides.

Place in a baking dish,

Boil carrots until al dente. Translated from Italian it means “by the tooth”, in other words, for example, when preparing pasta, try to make sure that the paste is slightly hard and not overcooked. And they also cook the vegetables “al dente” so that they have a slight crunch when eaten. Cut into half rings.

Cut the bell pepper into strips.

Fry carrots and peppers in vegetable oil until the peppers and carrots are lightly crusted.

Place vegetables on top of the fish.

Start frying cauliflower and broccoli in a preheated frying pan. Bring to readiness.

Pour in the cream, salt and pepper. And boil the cream until slightly thickened.

Place the prepared vegetables on the fish, pour over the cream.

Sprinkle cheese on top. And put in the oven until the cheese is golden brown.

Salmon in cream sauce: step-by-step recipe

Salmon is a representative of the salmon species and is often called “royal salmon.”

As for its parameters, salmon contains a lot of protein; almost 100 grams of fish contains more than half the daily requirement for an adult. Salmon is also rich in phosphorus, iodine, calcium, magnesium, zinc, fluorine, in addition to useful vitamins and acids.

This fish is very warm and does not need to be cooked for a long time. Most often, salmon is used in soups, baked, and grilled. Also very popular is the production method of baking in a cream sauce, because the cream luxuriously emphasizes the tenderness of the salmon and makes it even more appetizing.

A few aspects that are useful to know:

To bake salmon in creamy sauce, it is better to use the freshest fish. Frozen will also work, but when the fish is cooked, it will fall apart very much, but what you should not bake is fish that has been salted.
It is better not to bake salmon in cream as a whole fish; for this purpose, fish steaks or fillets, very smooth and similar, are better suited.
It is better to choose cream for baking with about 30% fat content, as it will give the fish more tenderness, taste and smell.
This type of fish does not require long cooking, so half an hour of baking will be enough to get a juicy and indescribably tasty dish.
Salmon in cream is prepared in different ways: some immediately add vegetables to the fish, which will be used as a side dish, while others, on the contrary, believe that vegetables impart an excessive smell to the fish and it is better to prepare the side dish separately.

Salmon fillet in cream sauce

Required components:

Salmon fillet - 900 g;
Lemon - 1 piece;
Salt - to taste;
Dark pepper - to taste;
Cream 30% - 900 ml;
Dijon mustard - 2-3 tsp;
Egg yolk - 3 pcs;
Parsley, dill, basil, tarragon - 30 g.

Salmon fillet in cream sauce

Manufacturing process:

First you need to prepare the lemon. To do this, wash it under running cool water using a brush or the back of your lip. Next, peel the lemon and grind the zest using a blender or simply grate it on a small grater.
Squeeze the lemon juice into a deep container, then make sure that there are no excess seeds or pulp left in the juice.
If your fish is not chilled, but frozen, then first you need to defrost it, but this must happen naturally, in other words, you should not use any special devices, this may have a bad effect on the taste of the finished dish.
When the salmon is defrosted, wash it under running cool water, dry it slightly with a cardboard towel, then cut into several pieces about 5 cm wide.
Rub the salmon with salt and pepper, carefully rubbing them into the fillet, then place the pieces in a baking dish and pour freshly squeezed lemon juice over it, then leave the salmon to stand for about a quarter of an hour.
While the fish is marinating, take the greens and wash them thoroughly, then place them on a towel or napkin and let them drain. Separate the greenish leaves from the stems, chop them finely, and the stems can be thrown away.
Next is the turn of the sauce. Place the egg yolks in a separate container and pour the cream over them, then, using a whisk, mix them until smooth. Next, add the herbs, mustard and lemon zest, mix everything well, and pour the prepared sauce over the fillet.
Set the oven to preheat to 190-200 degrees. When the oven is hot, place the fish in it and bake for about 20 minutes. By now it’s enough for the sauce to evaporate slightly and for the salmon itself to become saturated with the indescribable smell of cream.
Serve the fish in portions, garnished with lemon slices and fresh herbs; boiled potatoes or fluffy rice are most often used as a side dish.
Bon appetit!

Salmon steak baked in cream sauce

Required components:

Fish steak (salmon) - 650 g;
Cream - 250 ml;
Flour - 2-3 tsp;
Lemon - 1 piece;
Butter - 25 g;
Salt - to taste;
Dark pepper - to taste.

Salmon steak baked in cream sauce

Manufacturing process:

First, wash the fish steaks under running cool water, then dry with napkins or cardboard towels.
Carefully wash the lemon, cut it in half and squeeze the juice from both halves into a deep container.
Pour freshly squeezed lemon juice over the steaks, then rub the fish pieces with salt and pepper.
Place a medium-sized saucepan over low heat, add the butter and stir thoroughly until it melts, then pour the cream into it, start stirring the sauce continuously, gradually adding flour, add a little salt and pepper. Heat the sauce and do not forget to stir constantly. Cook for about seven minutes.
Pour the sauce into a separate container, let it cool and add 1⁄2 tsp. lemon juice, stir well.
Take a grill pan, heat it well and fry the steaks on it - not more than one minute on each side.
Preheat the oven to 200 degrees.
Add some of the sauce to the baking dish, add the salmon and bake for 20 minutes.
Serve the salmon with the remaining white wine sauce.

Salmon in cream sauce in the oven

Required components:

Salmon - 200 g;
Sunflower oil - 40 g;
Cream - 150 g;
Wine - 100 g;
Onions - 65 g;
Bay leaf - 2-3 pcs;
Salt - to taste;
Mustard beans - 25 g;
Black peppercorns - to taste.

Salmon in cream sauce in the oven

Manufacturing process:

First, carefully wash the salmon under running cool water, remove the bones and clean it of scales, then cut the piece in half.
Line the bottom of the baking dish with baking paper, lightly grease it with vegetable oil, then place the fish there. Preheat the oven to 190-200 degrees in advance and place the pan with salmon there for 6 minutes.
While the salmon is cooking, it's time to make the sauce. Peel the onion from everything unnecessary and chop it into small cubes.
Place the frying pan on the fire and heat a little vegetable oil on it. Fry the onion until golden brown.
Add dry white wine to the onion in the pan. Boil it briefly so that the excess alcohol evaporates, then pour in the cream, add bay leaves and pepper, mix it all well, add salt and mustard. Let the sauce simmer for a few minutes, then remove from heat.
Next, strain the creamy sauce into a separate container through a sieve and pour it over the prepared salmon.
Bon appetit!

Salmon with cream sauce

Required components:

Salmon - 600 g;
Cream - 300 ml;
Potatoes - 10 pcs;
Butter - 30 g;
Milk - 1 tbsp;
Parmesan - 100 g;
Provençal herbs - 1.5 tsp;
Pepper - 0.6 tsp;
Basil - several leaves;
Salt - to taste.

Salmon with cream sauce

Manufacturing process:

First, rub the salmon with salt and spices, and set the oven to preheat to 220 degrees.
Next you need to prepare the sauce. To do this, wash and finely chop the basil, mix it with cream, dried herbs, pepper, salt the sauce and put on fire. When it boils, remove from heat and it will be ready.
When the oven has warmed up to the right temperature, place the pan with the fish there, bake it for no more than 15-20 minutes, while keeping a close eye on it so that it does not burn.
Grate the Parmesan on a small grater, peel the potatoes and boil until soft, drain the water from the pan, add butter and Parmesan, start making puree, adding hot milk in small portions.
Place the puree into portioned plates, place pieces of salmon on top of the puree, pour the sauce over the dish and garnish with basil leaves.
Bon appetit!

We hope that you will definitely try to cook salmon in cream sauce according to one of these recipes and that your family and friends will like this dish!

Halibut in cream sauce with vegetables

Preparation time: 10 min.

Production time: 25 min.

Number of servings: 4 pcs.

Ingredients

Cooking halibut in cream sauce

A very quick to make and equally delicious halibut dish. If desired, you can replace it with any other tender sea fish. The recipe is taken from a book about children's nutrition, but I want to assure you that adults also eat this fish with pleasure. (and occasionally require a recipe!)

How to cook “Halibut in creamy sauce with vegetables” step by step with photos at home

To make this dish, we need this small set of ingredients: halibut fillet, carrots, onions and cream (10-20% fat). A little olive oil, salt and pepper to taste.

Fish baked in cream

One of the usual methods of making sea fish is baking in the oven, for example, as in this recipe Cod fillet in the oven . And if you bake the fish with cream and cheese, you will get an unusually tender and unique dish that can turn your ordinary dinner into a holiday. What a blessing that we have an oven - it will combine all the ingredients into one whole, save our precious time and brown the fish with an appetizing crust of melted au gratin cheese, which not only the French adore.

Ingredients:

sea bass fillet 3-4 pcs
onion 1 piece
cream 22% 0.5 l
grated cheese 4-6 tbsp. (preferably Gruyère or Emmenthaler, or any mature, semi-hard, fragrant cheese)
salt
ground black pepper
refined vegetable oil

You can bake any sea fish in cream. If the fish is not filleted, cut it into small pieces .

A fragrant cheese certainly makes the creamy sauce and baked crust unusually tasty, but, in the absence of such, use any hard or semi-hard cheese.

Step-by-step photo recipe for making:

Salt and pepper the fish fillet. Grease the bottom of a baking dish with vegetable oil and place the fish in the dish.

Tip: Instead of ground black pepper, it’s great to use lemon pepper; it mixes perfectly with the fish.

Now you can simply pour cream over the fish and sprinkle with grated cheese, bake in the oven until golden brown.
But I usually add fried onions to this fish - this makes the sauce the most catchy and rich. Cut the onion into quarter rings and fry in vegetable oil, add salt.

Cover the prepared fish fillet with onions, pour in cream, sprinkle with grated cheese and bake in a previously preheated oven at 180° C for 30 -40 minutes until golden brown.

Tip: you can add a few vegetables to the fish, for example, broccoli or cauliflower florets, red bell pepper, diced.

Rice is the perfect side dish for this dish. Try this rice recipe ⇒ Saffron Rice
Bon appetit!

Fish baked in cream. Laconic recipe.

Ingredients:

sea bass fillet 3-4 pcs
onion 1 piece
cream 22% 0.5 l
grated cheese 4-6 tbsp. (preferably Gruyère or Emmenthaler, or any mature, semi-hard, fragrant cheese)
salt
ground black pepper
refined vegetable oil

Salt and pepper the fish fillet.
Grease the bottom of a baking dish with vegetable oil and place the fish in the dish. Cut the onion into quarter rings and fry in vegetable oil, add salt.
Cover the prepared fish fillet with onions, pour in cream, sprinkle with grated cheese and bake in a previously preheated oven at 180° C for 30 -40 minutes until golden brown.