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Salmon in creamy sauce in the oven
2 servings30 min
Salmon - 500 grams, Fatty cream - 1 pack., Garlic - 2 teeth., Thyme, thyme - to taste, Olive oil - 1 table., Grainy mustard - 1 tea., Lemons - 0.25 pcs., Salt - to taste, Pepper - to taste
How to bake salmon in creamy sauce in the oven? First of all, prepare all the products. It is better to use fresh fish that has not been frozen, then it will turn out to be very tender and juicy. Instead of salmon, it is permissible to use more budget fish such as: chum salmon, sockeye salmon, pink salmon, etc. To taste, the dish will turn out to be slightly different, but no less useful. So, gut the carcass, peel off the scales and rinse. Dry the salmon with paper wipes. 
Cut the fish into fillets. Remove the film from the inside and remove the bones. The head, tail and fins can be frozen and boiled from them in the future fragrant fish broth (do not forget to take the gills out of the head in this case). If you use purchased ready-made pieces of fillet, then clean them from scales and rinse them in water. 
Salt and pepper the fish on both sides to taste. 
Pour a little vegetable or olive oil over the baking dish. Lay out the salmon fillet. It is important to choose a shape that fits the size. Add a couple of sprigs of thyme and a sprig of parsley to the fish (however, this step can be missed). 
Prepare the creamy sauce. Pour cream into a small deep container. Cream is better to use fatty, then the finished fish will be very tender. Add salt and pepper to taste. Send the garlic, passed through the press, mustard and fresh thyme leaflets to the cream. If desired, use the juice of squeezed lemon. It will add sourness and fresh notes. Mix everything. 
Pour the resulting sauce over the fish. 
Send the baking dish to a preheated oven and leave for 20 minutes at 200 degrees. Use the & quot; top-bottom & quot; mode. If possible, 5 minutes before the end of cooking, turn on the & quot; convection & quot; mode. Caution! The time and temperature of baking may differ from those indicated in the recipe, focus entirely on the capabilities of your oven. 
Remove the finished fish under the sauce on a plate and pour cream sauce over the top. Serve as a stand-alone dish or in addition to boiled rice. 