Sometimes frozen fish is difficult to cook deliciously. If you fry it, a lot of liquid can be released; if baked, it turns out to be rather dry. But you can cook fish with cream under foil: this will preserve its juiciness and taste, while the foil will create a bath effect.
- General \ asset cooking time: \
- Servings Per Container: 8 Servings
- Calories (100g): 138 kcal
- Cost: high cost
How to cook baked salmon with cream
- Salmon - 1 kg weight without head and tail
- Cream - 130 ml 10%
- Salt to taste
- Spices to taste for fish
- Thyme - 2 sprig (s)
- Vegetable oil - 1 tsp for the form
Preparation: Step 1
This recipe uses a small salmon that was sold with the head. Cut the fish into portions, remove the fins, tail and head.
Grease a baking dish with vegetable oil and put the pieces of fish there, cut side down.
Season with salt and spices to taste. You can use a mixture of Provencal, Italian or Greek herbs. Add the thyme by picking it off the twigs. If fresh thyme is not available, dried thyme can be used.
Tip: If you like the combination of thyme and lemon, you can add a little lemon zest. This will add spice and freshness to the dish.
Pour the cream over the pieces of fish. Cream can be used with any fat content, I used 10% so as not to increase the calorie content of the dish.
Cover the form with foil and seal well on all sides, pressing the foil againstsides, tucking them up for tightness. To prevent the foil from flying off, you can secure it with a silicone tourniquet or culinary thread. Bake the fish in the oven for about 25 minutes at 180 degrees.
Remove fish from oven, let stand under foil for 5-10 minutes. Remove foil.
Serve the fish, garnished with herbs, with any side dish, salad or chopped vegetables.
