✔ 33% cream – 300 ml
✔ garlic – 2 cloves
✔ butter – 30 g
✔ thyme – 1 twig
✔ dried herbs – 1 tsp.
✔ bay leaf – 1 pc.
✔ salt – 1/2 tsp.
✔ pepper – 1/2 tsp.
What can you do to enhance an already beautiful salmon steak? A win-win option would be a cream sauce for fish. The delicate flavor of cream and subtle aroma of herbs go perfectly with salmon, and do not interfere with the main dish, unlike more aggressive sauces, such as mayonnaise, ketchup or mustard. Our recipe is also quite fast, so you can boil it at the same time as you grill the steak.
As you can easily guess, the main ingredient for the white sauce is cream (300 ml). I recommend taking fattier ones so that the sauce is as creamy as possible. In my case it is 33%. Pour it into a saucepan and put it on minimum heat.
Now you need to add salt (½ tsp), freshly ground pepper (½ tsp) and dried herbs (1 tsp). I used the Italian set, which includes chaber, basil, oregano, dried garlic and onions. But no one is stopping you from adding all these spices individually.
Stir the contents well and bring almost to a boil, when air bubbles begin to appear. Now it’s time to add the finely chopped garlic (2 cloves).
It is better not to use a garlic crusher, but to cut the cloves with a knife, because in this form the garlic will burn less and look prettier in the finished sauce.
Also send a bay leaf (1 piece) and a branch of thyme to the saucepan. It is desirable to take fresh thyme to get a moderate flavor and to be able to remove the spice after cooking. In the case of dried thyme, the sauce will have to be strained to get rid of large sticks.
After adding all the spices we keep the cream sauce on the fire for another 5 minutes. During this time, the herbs will saturate the liquid with their aroma as much as possible, which is what we are trying to achieve. And most importantly, all this time the sauce must be stirred, otherwise it can burn.
The more it boils, the more closely you need to watch it. When the cream sauce for salmon is almost ready, add the butter and, continuing to stir, wait for it to melt completely.
Now take the pot off the heat and leave it to stand for a few minutes. The thyme sprig and bay leaf can now be taken out.
All that remains is to pour the warm sauce over the cooked fish and proceed with the meal. It goes with absolutely any salmon, cooked by frying, boiling, baking, or even steaming.
The sauce perfectly emphasizes the taste of fish and adds a fantastic creaminess, with a subtle flavor of herbs. It is simply impossible to tear yourself away from such a dish. Be sure to try making a creamy sauce for salmon for yourself, your loved ones or guests. Believe me, you won’t regret it.
Bon appetit! Don’t starve 😋