Stir occasionally and adjust the seasonings. Heat the oil in a large skillet over medium-high heat and sear the salmon fillet for 3 minutes on each side, or until cooked. Season the salmon fillet on both sides with salt, paprika, and pepper. 2 cups of Bechamel sauce, 1/3 of noodles, half spinach mixture, all of Mozzarella. Pour in the bechamel sauce and let it simmer. Bring to a boil and cook for another 7-8 minutes. ricotta or cottage cheese, eggs, 2/3 cup Parmesan.Add the tomatoes and cook until a little mushy.Pour in the white wine, and allow it to reduce slightly. Melt butter in the same pan and add the garlic, fry until fragrant.Heat the oil in a large skillet over medium-high heat and sear the salmon fillet for 3 minutes on each side, or until cooked.Season the salmon fillet on both sides with salt, paprika, and pepper.Bring to a boil and cook for another 7-8 minutes. Slowly add hot milk to the butter-flour mixture. In another small pan, heat milk until just boiling.Stir constantly until it turns into light golden color. For the sauce, melt butter in a saucepan over medium-low heat.Tonight I decided to try something new, so I cooked salmon in the decadent bechamel sauce but added a secret ingredient too, fresh basil from my little garden and boy did it work! It was magic, the salmon was juicy, all soaked in the creamy white sauce and the tomatoes and basil added to the deliciousness. Most of the time, I either grill/bake salmon with different types of sauces or pan-sear it. Usually, when I am in a hurry, and not sure what to make for dinner, I opt for salmon. There are multiple ways in which this versatile sauce can be combined with other ingredients. Bchamel sauce is a French basic sauce that can be used for mustard sauce. For a bchamel sauce is basically just fat, flour and milk. Traditionally, this sauce is made with flour-butter-roux and hot milk and flavored with nutmeg. It sounds nice, fancy and a bit difficult, but it’s not at all. Bechamel sauce, sometimes also called the white sauce, is considered one of the French/Italian basic sauces. It can also be dressed it up into a pasta sauce with a little extra liquid and some herbs. It lends any dish a luxurious, creamy texture without throwing in gobs of cheese. It is the magic ingredient in creamy casseroles, baked macaroni, and savory soufflés. Béchamel sauce, more commonly known as 'white sauce' in the American kitchens is one of the classic mother sauces in French cuisine.
0 kommentar(er)
