1. We preheat the oven at 150ºC. We clean the salmon slices well and place them in a baking source, salt and pepper, cover well with slug -shaped cider and a little water and baked. We should not go with the liquid because then we will use it to make the sauce and if we have a lot of liquid we will be very liquid. We keep the oven to 150ºC and in about 15 minutes it will be ready. 2. There is the baked salmon. We take it out of the oven and with the help of a strainer we pass the liquid that remains at the source to a saucepan. We add the lemon juice and put on the fire. When he warms up we add the butter and stir well until it melts well with the liquid. In the event that we have passed the amounts of liquid and the sauce we have very liquid we can help us with a little refined cornmeal (cornstarch) adding it to the sauce while it is in the fire and stirring well so that there are no lumps .3. Once we have the list ready we just have to serve and eat.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to salmon to the Achampanada cider: |
| 4 salmon slices. 500 ml of Achampanada cider (with bubbles). 100 ml of water. 1 lemon. 150 gr of butter. Salt. |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to salmon to the Achampanada cider:
2. You can find this and many more recipes, explained step by step and with photos on the OMI blog.
