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Paskovich Salmon Trout Steak in White Wine and Saffron Gravy
Kashrut of the Recipe: Milky
Recipe recommended for: 4 portions

The method of cooking that is recommended for Salmon Trout :
 Baking, grill, roasting, steaming, in a skillet, sushi.


4 Paskovich Salmon Trout Steaks

50 gr. melted butter

1 crushed clove of garlic

1 onion - chopped thin

½ cup white wine

1 sweet cream (250 ml.)

Pinch of ground nutmeg


black pepper

½ gr. pure saffron strands

Method of preparation:

1. Heat the butter in a teflon frying pan. .

2. Fry the Salmon Trout steak for 2 minutes on each side, and place on a plate   - leave this somewhere where it is warm.
3. Add another 50 grams of butter to the skillet and fry the onion and the garlic   until the onion becomes translucent.

4. Add the wine and reduce it, until it evaporates completely. .

5. Add the cream, and season with the salt, black pepper and nutmeg.

6. Add the saffron and reduce the gravy until it thickens.

Serving suggestion:

Serve on a plate with the saffron gravy, and potatoes that have been baked in tin foil.

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