Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, cream stew with salmon and napa cabbage. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Cream Stew with Salmon and Napa Cabbage is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Cream Stew with Salmon and Napa Cabbage is something which I have loved my whole life. They are fine and they look wonderful.
Great recipe for Cream Stew with Salmon and Napa Cabbage. Add as much cabbage to skillet as will fit; add vinegar. Cover skillet, and cook over medium-high, tossing occasionally. Starting at leafy green end of Napa cabbage, slice about one-third of head crosswise into ½"-thick ribbons.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cream stew with salmon and napa cabbage using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cream Stew with Salmon and Napa Cabbage:
- Get Fresh salmon filets
- Get to 4 large leaves Napa cabbage
- Make ready Onion
- Get Carrot
- Prepare to 4 pieces Shiitake mushrooms (shimeji, maitake etc.)
- Prepare Bacon
- Make ready cubes Consommé soup stock cube
- Get Milk
- Prepare Joshinko
- Make ready Salt and pepper
- Get Flour
- Prepare Vegetable oil
- Prepare Colorful vegetables such as broccoli
Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve. Spoon the broccoli mixture into the baking dish. Nestle the fish amongst the vegetables.
Instructions to make Cream Stew with Salmon and Napa Cabbage:
- Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper.
- Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through).
- Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt.
- Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core.
- Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.)
- (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat.
- Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat.
- Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well.
- It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some.
Spoon the broccoli mixture into the baking dish. Nestle the fish amongst the vegetables. In a medium-sized bowl, whisk together the parsley, whipping cream, and mustard. Pour over the fish and vegetables. Napa cabbage, a Chinese variety that can be found at any major grocery store, has a more tender texture and slightly sweeter taste than standard green or red cabbages.
So that is going to wrap this up with this special food cream stew with salmon and napa cabbage recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
