First, the sauce is prepared, cutting the onion into very thin segments, which we will poach slowly.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to salmon to whiskey: |
| 6 Salmon fillets without skin or spines 1 teaspoon of sugar 1 chorreón of whiskey 1 pinch of salt 100 grams of breadcrumbs 1 splash of olive oil 1 pinch of pepper 3 tablespoons of liquid cream 1 egg 4 mature medium tomatoes 1 small onion |
Ingredients to salmon to whiskey:
2. When it softens, we will incorporate the tomato letting a sauce be made, throwing salt, pepper and sugar.
3. Do slowly and then go through a fine strainer, tightening a lot with the hand of Almirez to get juice and that a smooth sauce is left.
4. The salmon fillets will salt and pepper and pass through beaten egg, apply them later and pass through a pan with hot oil until brown.
5. To the tomato sauce, the whiskey and the tablespoons of liquid cream will be added, mixing everything well and giving it a boil.
6. This sauce is distributed by the bottom of the dishes and we will mount the newly fried salmon fillets.
