Брутно тегло, г
Продукти за … брой порции
10 1
сьомга 2000 200
лук 340 34

аспержи100                                                                                                                                                                                                                         сухо шампанско 50 5
масло 40 4
сметана 50 5
сол на вкус 10 1
бял пипер 5
Сьомгата се измива и се подсушава, посолява. Лукът се нарязва на дребно. В тава с масло поставете със малко накиснат в студена вода желатин лук  и сьомгата, полива се със шампанско и се запича на фурна при 220 С за около 20 мин, след което температурата се намалява. Към собственият сос на рибата в касерола се прибавя сметаната. Разбива се с пасатор на пяна и се овкусява със сол и бял пипер. Бланшираните аспержи се задушават в малко масло.


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