Description
To steaks of salmon, baked with dill, a side dish of rice aquatics Color mix (the company "Mistral") nut sauce will fit just perfect. Help yourself.
Ingredients
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Salmon
300 g
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Figure
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Cashews
50 g
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Olive oil
3 Tbsp
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Cream
100 ml
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Parmesan
40 g
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Lime
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Dill
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Salt
-
Black pepper
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Seasoning
0.5 tsp
Cooking
Products. The nuts are already roasted in a pan without oil.
Dill.
Finely crushed nuts, cheese rubbed on a medium grater, next placed Prosecco with butter (forget about the oil when photographing food).
Washed and boiled rice, according to instructions.
Steak with two sides greased with olive oil, then rubbed with salt and pepper, sprinkled on top, gently with your fingers melkorublenoy dill. Put aside for 10 - 15 minutes to marinate.
You can do the sauce. To do this, melt the butter (do not give it to foam), pour the mixture of Italian herbs, nuts, all well mixed and then, while stirring was added the Parmesan cheese in small portions, to not lumped. The fire should be minimal.
Diluted from time to time cream. Cream may need more than the stated number. The sauce should be medium thickness (like canned evaporated milk).
Put the steaks on a baking tray, covered with baking paper, greased with vegetable oil, and sent in a heated to 230 deg. the oven for 15 minutes.
Served the fish with rice garnish, drizzled peanut sauce, decorated with slices of lime.
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