Have you heard of White Week?
For Orthodox Christians it is seen as a time of purification and reflection leading up to Easter. It involves abstaining from meat and focusing on white foods like eggs, milk, cheese, and fish, symbolizing purity and light.
In this context I come here with a recommendation for a delicious and also healthy dinner – salmon with potatoes.
As the local fish market is somehow limited, Moldovan women have adopted recipes that include not only local sweet-water fish as carp, zander and silver carp, but imported fish as well. My mother, for instance, has a simple but very tasty salmon recipe.
The secret of this recipe is the sour cream sauce in which salmon is baked. It is extremely tasty when served with potatoes natur.
Peel the potatoes and cut them into quarters, wash them well to remove the starch. Boil the potatoes in seasoned water.
Meanwhile, clean the salmon fillet, season with salt and coat in flour.
Fry the salmon fillets in a pan for one minute on each side.
Transfer the fillets in a glass-baking dish and pour the sour cream diluted with a
little water over the salmon. The flour coating the salmon combined with the sour cream will create a creamy sauce once in the oven. You can also add a little grated cheese.
Bake the salmon in the pre-heated oven for about twenty minutes.
Ingredients
Directions
Peel the potatoes and cut them into quarters, wash them well to remove the starch. Boil the potatoes in seasoned water.
Meanwhile, clean the salmon fillet, season with salt and coat in flour.
Fry the salmon fillets in a pan for one minute on each side.
Transfer the fillets in a glass-baking dish and pour the sour cream diluted with a
little water over the salmon. The flour coating the salmon combined with the sour cream will create a creamy sauce once in the oven. You can also add a little grated cheese.
Bake the salmon in the pre-heated oven for about twenty minutes.
Notes
Serve with boiled potatoes, roasted in a pan with butter and a little oil and sprinkled generously with chopped herbs.
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