Crispy salmon with horseradish sauce(la gen jiang cui pi san wen yu )

Crispy salmon with horseradish sauce

Introduction:

Production steps:

Step 1: chopped parsley

Step 2: olive oil

Step 3: 1 cup cream or heavy whipping cream

Step 4: Salmon

Step 5: a little salt and black pepper

Step 6: crumbs

Step 7: mustard seed

Step 8: horseradish sauce

Step 9: half a lemon

Step 10: 1 yolk

Step 11: procedure: sprinkle a little salt and black pepper on both sides of the fillet. Thin layer of fish gluten on all sides. Put it aside.

Step 12: break up the yolks and mix with 1-2 teaspoons of horseradish sauce.

Step 13: spread the sauce on one side of the fillet.

Step 14: bread crumbs and chopped parsley. Put it aside.

Step 15: stick the side of fish with sauce on the top with crumbs and chopped parsley. Never be too thick or too thin. Because it takes longer to fry.

Step 16: set aside the dip

Step 17: put olive oil in a pan and turn to low heat. Fry the crumb side for 2-3 minutes.

Step 18: turn over and fry for 2-3 minutes.

Step 19: take a skillet and put in a cup of cream or fresh cream concentrate. Add a little salt and black pepper.

Step 20: 1-2 TSP horseradish sauce

Step 21: 1-2 TSP mustard seed

Step 22: squeeze a little lemon juice and stir. Remember to taste it. Cook over high heat for about 2 minutes. Turn off the fire.

Step 23: enter the furnishings

Step 24: Furnishings

Step 25: Furnishings

Materials required:

Salmon: 2

Coriander: moderate

Cream or fresh cream concentrate: 1 cup

Lemon: half

Bread crumbs: moderate

Mustard seed: 1-2 TSP

Horseradish sauce: 1-2 teaspoons

Egg yolk: 1

Olive oil: right amount

Salt: right amount

Black pepper: moderate

Note: when eating, it is suggested to add a little lemon on the fish noodles, so that the taste is fresh and greasy.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : La Gen Jiang Cui Pi San Wen Yu