Lemon juice10ml
200 grams of butter
Clean water 100 ml
A little Chili powder
Appropriate amount of black pepper
Appropriate amount of shallots
Proper amount of salt
0 1 Dry the water on the surface of salmon.
Season with salt and black pepper.
Oil the hot pot, put the fish pieces face down.
Gently press the fish, don't turn it.
05 Cover and simmer on low heat 10 minutes.
Making butter sauce:
Mix lemon juice, salt and Chili powder in water; Boil until it bubbles.
07. Add butter in batches and stir until emulsified; After all the butter is emulsified, sprinkle with chopped green onion.
Cook the fried salmon pieces with butter sauce.
Special note 1, this one-sided frying method is more suitable for fish pieces with skin and bones, but it is not suitable for the whole fish. This method will make the fish inside moist and then tender.
2. The firepower of frying fish should be determined according to the thickness of the fish pieces; If the fish pieces are thicker, they should be braised and fried for a long time with low fire.
3. Butter sauce is a classic sauce in French cuisine, which is more suitable for fish, but it should be eaten quickly after it is done. Butter is easy to separate and it is difficult to return to its original state.
?