Ingredients
Chum salmon grilled:
- 500 gram Chum salmon
- 1 tablespoon Vegetable oil
- Lemon for serving,to taste
- Salt to taste
Shrimp sauce:
- 100 gram Shrimps boiled, peeled
- 150 ml Cream (10%)
- 40 gram Carrot boiled
- 50 ml Bratwurst the broth from the shrimp
- 1 teaspoon Dill seed
- 2 tablespoons Caviar red for filing
- Salt to taste
Instructions
- Boil the shrimp and carrots, strain and leave 50 ml of broth.
- Cut the carrots and shrimps, put them in a glass from a blender, pour in the broth from the shrimps.
- Grind to the desired result. With a blender in your hands, it will work in seconds.
- Heat the dill seeds in a dry frying pan and rub them lightly. Boil the cream with dill, add the shrimp mass.
- Let it boil and remove from heat. Add salt to taste. The sauce is ready.
- Clean the fish, cut into pieces, remove the ridge. Wash and dry.
- Preheat the grill pan. Brush the fish with vegetable oil and fry on both sides for a couple of minutes. Sprinkle with salt and pepper.
- Put on a dish as a side dish - boiled potatoes, lemon slices. Serve the sauce in a saucepan.
- Bon appetit.