Portions of pink salmon baked with vegetables look not only very appetizing, but also awaken a brutal appetite. When baked, each piece of fish is soaked in vegetable juices, which makes it incredibly tender and aromatic.
It is necessary
- - 700 g pink salmon;
- - 1 cauliflower;
- - 6 potatoes;
- - 3 onions;
- - 1 tomato;
- - 3 carrots;
- - 1 glass of sour cream;
- - 100 g of soft cheese;
- - 1 egg;
- - 2 tbsp. tablespoons of lemon juice;
- - 50 g of dill;
- - 2 teaspoons of dry fish spices;
- - salt to taste;
- - ground black pepper to taste.
Instructions
Step 1
Cut the pink salmon fillets in portions and sprinkle with two tablespoons of lemon juice. Leave the fish pieces aside to soak for half an hour.
Step 2
Fry the pink salmon in vegetable oil.
Step 3
Cut the peeled onions into medium cubes and fry in a separate pan. Transfer the sautéed onions to a bowl.
Step 4
Finely chop the carrots and fry in onion oil.
Step 5
Boil the cauliflower in slightly salted water (sort it into inflorescences in advance).
Step 6
Cut the peeled potatoes into thin slices.
Step 7
Grease a baking sheet (you can take a three-dimensional baking dish) with oil and place the potatoes on it. Place the pieces of fish on the potatoes. Place the cauliflower next to the fish. Sprinkle pink salmon and cabbage with sauteed onions and carrots.
Step 8
Place the tomato rings on top of the vegetable sprinkle and sprinkle with chopped dill.
Step 9
Break an egg into a cup, add sour cream, salt and beat. Pour the resulting sour cream mixture over the fish. Place the baking sheet with pink salmon and vegetables in the preheated oven. Bake for about 45 minutes. Then take out the baking sheet, sprinkle the pink salmon with cheese and bake for another five minutes.
