How To Cook Sarmi In A Pan Stuffed With Salmon, Mushroom Sauce And Rice - Recipe
Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Sarmi in a pan stuffed with salmon, mushroom sauce and rice". Delicious recipe.
Required products :
- 300 grams of mushrooms
- 250 grams of salmon
- 1/2 cup rice
- 1/2 tea glass of dry white wine
- 10 stalks of green onions
- 10-12 fresh cabbage leaves
- 30 grams of butter
- 30 grams of flour
- 200 milliliters of fresh milk
- 50 milliliters of oil
- 200 grams of natural yogurt
- 1/2 lemon
- parsley
- salt and pepper to taste
Method of preparation :
Place the pan on the stove when hot, pour the wine and let it boil for 3-4 minutes. Then put the fish in it (fresh salmon without skin or canned), add salt and stew under a lid for 10 minutes, turning the fish on the other side in the middle of cooking.
Remove the fish from the pan and cut it into small pieces with a fork. Collect the wine that remains in the vessel in a glass.
Pour the mushrooms into a bowl of cold water, quickly wash them and remove from the liquid. Cut them into small pieces.
Peel a squash, grate it and cut it into circles.
Heat 30 grams of butter and fry the mushrooms and onions in it over medium heat, stirring constantly until the mushrooms release their juice. Then sprinkle them with flour and fry for another 2 minutes.
Pour in the wine and milk, stirring constantly. Once the mushroom sauce boils, let it boil for a minute to thicken and allow to cool.
Boil the fresh cabbage leaves in salted water until semi-finished. Boil the rice until fully cooked.
Mix the fish with mushroom sauce, add rice, green onions, season to taste.
Put the stuffing on each cabbage leaf and form sarmi, which you fry in oil or fry in a pan with a non-stick coating until an appetizing yellow crust forms on their surface.
Have a good time!
- Cabbage rolls with minced meat, rice and mushrooms
- Sarmi in tomato sauce
- Moussaka with minced meat, rice and vine leaves
- Lazy sarma with fresh cabbage
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