One way to cook fish is to bake it in salt. In this case, the fish retains all its taste and useful properties and is an excellent dietary dish, as it is prepared with the addition of a small amount of vegetable or olive oil.
It is necessary
-
- salmon or pink salmon (or other types of salmon fish) - 1-1, 3 kg;
- salt - 1.5 kg;
- olive oil - 2 tablespoons;
- ground black pepper;
- lemon juice;
- herbs (dill
- parsley
- basil
- marjoram
- sage or rosemary) - to taste;
- parchment
- foil or baking paper.
Instructions
Step 1
Defrost the fish, carefully gut it. There is no need to clean the scales. Rinse the fish under cold running water. Remove excess moisture from the fish by blotting inside and out with a paper or plain towel. Preheat the oven to 220 degrees.
Step 2
Brush the fish on both sides and inside with olive oil, sprinkle with lemon juice and sprinkle with black pepper. Stuff the abdomen with herbs (you can use dry ones). You can put a few lemon slices in the belly.
Step 3
Put a piece of parchment on a baking sheet, preferably the size of the baking sheet itself. On the parchment, pour salt in a layer 1-1.5 cm thick, giving it an oval shape. In size, the oval should be slightly larger than the size of the fish itself. Put the fish on top of the salt.
Step 4
Sprinkle the remaining salt with water and place on top of the fish, gently pressing the salt layer with your hands so that it does not crumble and so that the whole fish is evenly covered with a salt shell. Bake the fish in the oven for about 30-40 minutes, depending on the weight of the fish.
Step 5
Remove the fish from the oven. Use a meat hammer or knife handle to gently break up the salt crust. You can cover the fish with a towel to prevent the salt from flying apart. Gently use a spatula to transfer the fish to a board or flat dish, and gently brush off excess salt.
Step 6
Separate the head from the fish, remove the skin and remove all the bones. Cut into portions. Serve with boiled potatoes, mashed potatoes, rice, boiled, stewed or fresh vegetables.
