I didn't even think how good celery sauce could be! I was skeptical until I finished preparing it and tasted it - it is absolutely delicious, light and fragrant.
I found the recipe in a healthy and dietary cookbook, which mentions that fresh salmon in small quantities is highly recommended in diets. Of course prepared correctly.
In combination with celery cream it was something divine, a very refined taste, good-natured and full. Plus it cooks in half an hour!
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Peel and wash the onion, garlic and celery.
Finely chop them, put in a saucepan and add water and white wine. Bring to the boil, when it starts to boil, turn on low heat and leave for 15 minutes.
When ready, add powdered milk and lemon juice
Pour the composition into the mixer and mix well until it becomes a homogeneous paste.
Pour the sauce into a plate, add salt and greens to taste. Stir and leave until the fish is ready.
Clean and wash the salmon well. Cut it in 4 pieces of about 150g.
Wipe the fillets well with a kitchen napkin. Then sprinkle with salt and pepper on all pieces.
Grease a Teflon pan with olive oil, let it heat up and put the fillets with the skin down. Let it brown for 2-3 minutes.
Put the lid on the pan, make a medium heat and let the fish cook in its own steam for another 10 minutes.
It is ready when it is pink. It all depends on the thickness of the fish pieces.
Serve with celery cream and a vegetable garnish. I recommend not eating salmon skin, it is very oily and does not work if you want to eat easier.
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