Salmon is a fish belonging to the salmon family, it is nutritious, healthy, practically has no bones, its meat is tender, juicy. You can cook many original dishes from salmon, for example, medallions. Previously, they were formed from lean meat, most often beef or turkey, but now they are also made from fish and are popular due to their exquisite taste.
Salmon medallions
The dish will just perfectly fit into a large festive feast, and will easily find its corner on a romantic table. It is done simply, moreover, you can cook it on the eve of the holiday and put it in the refrigerator, carefully wrapping it with foil, and bake it right before the guests arrive.
For three servings, take the following foods:
- 3 medallions, weighing 200 g;
- 3-4 medium-sized potatoes;
- refined olive oil;
- parsley;
- salt and pepper;
- 50 g of white table wine.
First, form the medallions themselves by removing large spinal bones from the portioned fish pieces, then, by cutting with a knife, remove the central bone, pull out all the small bones from the piece with tweezers. Use a knife to cut and separate the fish skin from the sides, but do not remove it completely. Wrap the ends of the pulp towards the center to form a circle, and wrap the resulting locket with the free ends of the skin. To keep it from blooming, tie it with culinary thread around the entire perimeter. Form the remaining two medallions in the same way.
Place baking paper on the bottom of a deep baking sheet, put medallions there, sprinkle with spices and parsley, sprinkle with wine and oil. Rinse potatoes without eyes, dry them, cut them into thin even slices or rub them on a grater, just do not peel them. Put a thin layer on the medallions, salt again, add spices, pour with oil, put in the oven, preheated to a temperature of 180 ° C. Determine the readiness yourself based on the color of the baked fish and the softness of the potatoes. Finished fish will acquire an even matte pink color.
Cypriot salmon medallions
You will need:
- salmon medallions (you can use trout);
- cream, fat content not less than 30 percent;
- sprigs of parsley;
- salt and spices;
- butter, to spread on the baking dish;
- 1 lemon.
Place the fish medallions on a high-edged baking sheet or deep frying pan, on top, gently place a circle of lemon on top of each. Pour cream so that they do not just cover the pieces of fish, but are a centimeter higher than the surface of the medallions, add salt and pepper, herbs, bake in a hot oven for 20 minutes or half an hour. Remove, garnish with parsley, pour over the milk sauce obtained in the container where the medallions were baked. Serve them to the table with any of the side dishes: boiled, crumbly rice, mashed potatoes, vegetables.
