Taste Elegancy: Salmon with Ratatouille and Spinach Dips

Summer is the time for light and wholesome food. The vegetable dishes accompanied by mushrooms or fish are considered to be the favorites of cooking this season. Healthiness, easiness of cooking and wide range of tastes are recognized to be the main advantages of so called 'summer dishes'.

This article provides for the recipe of smart summer dish –'Salmon with Ratatouille and Spinach Dips' – it is simple, striking and tasty!!! Do not be afraid of the long name – all required products are always ready to hand!

It is notable that the said recipe is simultaneously distinguished by its elegancy and easiness of cooking. Just this dish was presented to the public by chief cook of the Kyiv Chief Cook Association Academy – Mr. Volodymyr Rudenko in the framework of the regular session of the Association. The frozen products by 'Rud' TM being used by the Master enable him to reveal the whole palette of tastes inherent to the said dish. The cookery experts that attended given master class (both: Ukrainian and Internationally recognized specialists) have estimated at their true worth the quality of the products by 'Rud' TM being used in the time of cooking.

And now let's start! The following shall be required for cooking:

Salmon steaks;;
Vegetable mix 'Mexican' (for frying);
Tomatoes;
Onion;
Spinach;
Cream, 2 tablespoons;
Vegetable broth (should it be required);
Dairy butter;;
Salt, pepper.

The cooking process shall be started from the preparation of ratatouille: add shredded tomatoes (how it is called by professional cooks - tomato concasse) with removed peel and seeds to the vegetable mix. Add salt and pepper to taste.

Upon ratatouille is ready, put the vegetables on preliminarily salted and peppered salmon steaks. After that, place fish into the oven and bake it until it is cooked.

When salmon is being cooked in the oven it is high time to proceed with making spinach dips. In order to do this, stew finely cut onion in sufficiently heated frying pan filled with a little portion of dairy butter. Add the spinach leaves to the 'onion mass' and braise it having peppered and salted your dish. Following this, pour the cream to the frying pan and boil it put within 3-4 minutes. Should the consistency be too dense, add a little bit of vegetable broth.