Pink salmon baked in puff pastry can be eaten hot and cold. The fish prepared in this way will retain its useful and taste qualities. In addition, pink salmon has a low calorie content, so you don't have to worry about your figure.
It is necessary
-
- frozen pink salmon 1 kg;
- fresh mushrooms 30 g;
- flour 3 cups;
- egg 3 pcs;
- water 250 ml;
- butter 200 gr.
Instructions
Step 1
Put frozen pink salmon in the refrigerator overnight. During this time, it will thaw and you can start cooking in the morning. It will be better if the fish is not fully thawed so that it remains frozen near the ridge. Dip the pink salmon in a bowl of cold water. Remove the scales with a regular knife in the direction from the tail to the head on all sides. Rinse the fish under cold running water. Then remove the insides. Use scissors or a sharp knife to cut the abdomen; do not cut off the head yet. Pull out the gallbladder carefully so it doesn't burst. Remove the gills - you can do this with your hands or with scissors. Cut off the head and tail to make a clean cut. Rinse the fish with running water.
Step 2
Remove the backbone and fins. Make shallow cuts in the fillets, being careful not to damage the skin. Sprinkle sugar and salt on top, then set the fish aside.
Step 3
Go through and rinse the mushrooms. Cut them into strips. Preheat a skillet with vegetable oil and place the mushrooms on it. Fry over high heat for a few minutes, stirring constantly.
Step 4
Knead the dough. Break three eggs into a bowl and beat them. Add a glass of water. Season with salt and a little vinegar. Add flour gradually, stirring constantly with a spoon. Knead into a tight, homogeneous dough. Put it in a plastic bag and let it sit at room temperature for half an hour. Cut the cooled butter into cubes. Pour into a food processor and add 50 g flour. Put the resulting mixture on a sheet of parchment and roll it into a thin layer. Remove the dough from the bag. Roll into a rectangular cake, place an oil plate on top. Fold over several times and pinch the edges. Put in a bag and refrigerate for half an hour. Place the workpiece on the table with the short side facing you. Roll and roll several times.
Step 5
Place the prepared mushrooms on one side of the pink salmon fillet. Then cover the filling with the other part of the fish.
Step 6
Roll out the puff pastry into a rectangular layer. With the blunt side of the knife, divide it into three equal parts. Then the extreme ones - again in half. Make fringe cuts along the edges of the bed. Place the stuffed pink salmon in the middle of the dough and cover with the sides. Twist the fringe together with a pigtail. Place the fish on a greased baking sheet or skillet. Then put it in a preheated oven. Bake for 40 minutes at 200 degrees.
