There are several ways to stuff pink salmon. You can do this with a whole fish carcass, or you can only cook fillets this way. For minced meat, many different mixtures are suitable, both from herbs and mushrooms, and from gourmet crab meat, from bell peppers with onions or rice with spices. Choose what suits you in terms of time, taste and culinary skills and cook with pleasure.
It is necessary
-
- Pink salmon
- whole baked
- 1 pink salmon;
- 100 g of champignons;
- 1 bunch of green onions;
- parsley;
- tarragon;
- butter;
- breadcrumbs;
- grated parmesan;
- salt
- pepper.
- Fillet of pink salmon
- stuffed with crab meat
- 500 g pink salmon fillet (or salmon);
- butter;
- 1 onion;
- 1 stalk of celery
- 1 tsp. A spoonful of lemon juice;
- 150 g of boiled crab meat;
- 1/2 cup fresh bread crumbs
- 1 egg;
- 1 glass of dry white wine;
- dill.
Instructions
Step 1
Whole baked pink salmon Wash and gut the fish thoroughly. Without removing the skin, remove the bones from the fillet. Keep or cut off the head if desired.
Step 2
Wash and dry the mushrooms. Cut them into slices and fry them in a dry skillet. When all the liquid has evaporated from them, add the butter, chopped herbs, salt and pepper. Fry until light golden brown. Let cool.
Step 3
Fill the pink salmon carcass with minced mushroom. Chop off the edges of the fish with toothpicks. Preheat the oven to 250 ° C. Bake the fish on a baking sheet lined with foil or baking paper for about 15-20 minutes.
Step 4
Combine bread crumbs or simply toasted bread crumbs with Parmesan cheese. Sprinkle on top of the fish and bake for about 5 minutes more. Let cool slightly and serve, sprinkled with chopped parsley.
Step 5
Fillet of pink salmon stuffed with crab meat Peel the onion, rinse and cut into cubes. Peel the celery and cut it as well. Fry the onion and celery in butter until transparent. Cool and place in a bowl. Chop the crab meat and add to the vegetables. Beat in 1 chicken egg, add bread crumbs, pour in lemon juice and season with finely chopped dill. Mix the minced meat well.
Step 6
Free the fillet from the skin. Season with pepper and salt on both sides. On the darker side of the fillet, where the skin was, lay out the filling, spreading it along the entire length of the fish. Starting at the wide end, roll the pink salmon into cylinders. Cover with cling film and refrigerate for 1 hour.
Step 7
Preheat the oven to 200 ° C. Cut the stuffed fillet into rings, 5 centimeters in height and place in a greased baking dish with the straight side down. If you have minced meat, add fish curls on top. Pour dry white wine into a mold, brush the stuffed fish on top with vegetable oil and cover the mold with foil. Bake for 15-20 minutes.
