Salmon in cream in the oven

1 serving
40 min

Prepare all the necessary products. Pay special attention to the choice of fish. The priority is of course chilled fish - it is much more useful than frozen fish. But if you only have frozen salmon, then you need to defrost it correctly. Immediately after the freezer, place the fish in a refrigerator where the temperature is + 5 degrees and only after 5-7 hours completely thaw it at room temperature. Take cream natural, with a fat content of about 20%.

Wash the fish well, dry with paper towels. It can be both salmon steak and salmon fillet. Salmon does not contain a large number of small bones, so bones can not be removed.

Salt the fish. I use ordinary sea salt, but it can also be salt with different additives: for example, Adygea.

Pepper the fish. In my opinion, white ground pepper is great for fish, but you can take both fragrant black and red. Also at this stage, you can add your favorite herbs and seasonings to the fish: thyme, rosemary, tarragon - great for fish dishes. Also, a slice of lemon or a spoon of lemon juice will be useful - it will remove the extra fish smell. But do not overdo it: noble fish does not need additives.

Grease the heat-resistant form in which you will cook the fish. Take a shape with high sides so that the cream does not pour out when cooking.

Put the fish in the form.

Salt the cream a little, pepper it. Cream, in principle, can take any fat content from 10 to 30%. For lack of cream, you can even take ordinary milk. Add the crushed garlic to the cream. I rub it on a fine grater. But you can grind garlic with a knife or pass it through the press. If fresh garlic is not available, use garlic powder.

Pour the fragrant cream over the fish. Cook in an oven preheated to 190 degrees for about 30 minutes. In the first 15 minutes of cooking, it is better to cover the tin with foil. Then the foil can be removed for a ruddy crust or left for a more delicate taste.

Serve the fish immediately while it is hot. Enjoy your meal!