00:00Do not cook the salmon until you see this recipe.
00:04Fry the thin slices of frozen salmon in a mixture of butter and vegetable oil for 5 minutes.
00:10Dry with paper towels.
00:14Pour water into the pan.
00:16Add a few slices of butter.
00:25Boil the salmon filet for 1 minute.
00:30Turn over and remove the skin.
00:35Cut into equal pieces.
00:38Drizzle the pan with vegetable oil.
00:46Cut the butter into pieces.
00:49Melt in the pan.
00:52Add the salmon pieces.
00:55Fry for 5 minutes on all sides.
00:58Remove the salmon to a plate.
01:03Take the necessary vegetables.
01:06Peel 2 onions and cut into thin slices.
01:10Cut a few mushrooms into thin slices.
01:20Sprinkle a red bell pepper with water.
01:26Cut into thin strips.
01:28Saute the vegetables with the mushrooms in the pan.
01:31Add spinach.
01:33Peel a few cloves of garlic.
01:41Finely chop and add to the pan.
01:49Pour in sweet cooking cream.
01:51Season with black pepper and salt.
01:53Add a few thin slices of lemon.
01:59Fried salmon.
02:01Arrange the large pieces of salmon.
02:03Simmer under a lid for 5 minutes.
02:07Peel the potatoes.
02:09Cut into pieces.
02:15Put into the pot with water.
02:19Boil for 10 minutes.
02:21Add butter, milk, black pepper, salt.
02:25Mash the potatoes into a puree.
02:29The salmon melts in your mouth.
02:31Wrapped in a velvety sauce.
02:33It is wonderful alongside the airy and aromatic puree.
02:37It is wonderful alongside the airy and aromatic puree.
02:39It is wonderful alongside the airy and aromatic puree.
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