Pink salmon belongs to the salmon family. You can cook a variety of dishes from it: salads and snacks, fish soup and second. Pink salmon contains enough fat to bake and grill on charcoal without adding oil. Whole carcasses can be stuffed with various fillings. Pink salmon with mushroom filling, baked in vegetables, can become not only an everyday, but also a festive dish.
It is necessary
-
- 1 pink salmon carcass;
- 3 carrots;
- 5 onions;
- 150 g sour cream;
- 150 g mayonnaise;
- a bunch of parsley;
- 200 g of boiled mushrooms;
- juice of half a lemon;
- vegetable oil for frying;
- salt;
- ground black pepper.
Instructions
Step 1
Peel the pink salmon carcass, gut, rinse well under running cold water. Season with salt, sprinkle with black pepper and juice with half a lemon. Leave the pink salmon to marinate for 30 minutes.
Step 2
Peel 3 carrots and 4 onions. Grate the carrots on a coarse grater, and cut the onion into half rings.
Step 3
Fry the onions and carrots in vegetable oil until half cooked. Sprinkle the fried vegetables lightly with black pepper.
Step 4
In a deep bowl, thoroughly mix sour cream and mayonnaise.
Step 5
Prepare the filling. Mix one finely chopped onion, chopped bunch of parsley, 200 g of boiled mushrooms.
Step 6
Grease a baking sheet with vegetable oil.
Step 7
Cut the pink salmon into portions. Dip each piece in a mixture of sour cream and mayonnaise and place on a baking sheet as a whole fish.
Step 8
Using a fork, gently place the fried onions and carrots between the pink salmon pieces. In each piece, in the belly, put one tablespoon of the filling.
Step 9
Put the rest of the onions and carrots on top of the fish, pour over the remaining mayonnaise-sour cream mixture.
Step 10
Put a baking sheet with pink salmon in the oven preheated to 160-180 degrees and bake the fish until tender. Bon appetit!
