On a Thursday night; running late from work, finally get home…what to make for dinner.
In the freezer, is a large fillet of red sockeye salmon. It’s been there a while. When I last cooked the other half of the fillet, my husband complained it was “too strong” of fish.
I remembered what my grandma use to do when she was cooking a strong flavour fish- she’d cook it in milk!!
Fillet of fish
1/4 cup of unsalted butter
1/4 teaspoon of salt
Fresh cracked pepper
1 stick of celery
1 Cup of sliced mushrooms
1 cup milk + more as needed
In a pan at medium heat, melt butter. Spread melted butter around pan. Place fillet in pan. Add milk, salt, sliced shallot, sliced celery. Cover for 8 minutes.
Add mushrooms. Mix sauce. If milk appears to be evaporating, add a bit more. Cover for another 5 min. Cook until fish is cooked to desired consistency.
Serve over rice. Pour the milk sauce over the rice and fish. Enjoy!!