Pink salmon can be used to make many delicious dishes. One of them is presented in the recipe below. It is cooked in a pan, not in the oven, but it turns out very tasty.
It is necessary
- - 1 large pink salmon for about 1 kg,
- - 3 carrots,
- - 3 onions,
- - 2 eggs,
- - 2 tbsp. spoons of milk
- - 3 tbsp. tablespoons of flour
- - 6 tbsp. spoons of odorless vegetable or sunflower oil,
- - 1 teaspoon of salt,
- - ground black pepper to taste.
Instructions
Step 1
Do not defrost humpback salmon completely, so you will be easier to clean. Then rinse the fish and cut off the head and fins. Carefully make an incision along the belly and back. Remove the skin, then remove the ridge and bones. If desired, you can cook a delicious fish soup with these scraps.
Step 2
You should have three fillets, which you divide into three pieces (there will be 9 fillet pieces). See for yourself here, you can make larger pieces.
Step 3
Peel the onions and chop finely, chop the carrots on a Korean grater.
Step 4
Heat the vegetable oil and fry the onion until transparent, then add the carrots, salt and pepper, simmer over medium heat, transfer to a plate or cup.
Step 5
Add half a teaspoon of salt to the flour and mix, dip the fillet pieces in the flour mixture. Break the eggs into another bowl and set aside to warm slightly at room temperature.
Step 6
Add vegetable oil to the pan, heat and fry the fish fillets with a slight blush on both sides.
Step 7
Put half of the vegetables in the pan with the fish, put the fish on top and cover with the remaining half of the vegetables, the power of the fire is minimal.
Step 8
Prepare the fill for the fish. For pouring, add two tablespoons of milk, pepper, salt, pepper, stir. Pour the filling onto the fish, as it grasps very quickly, pick it up with a fork from the sides and return it to the marinade from overcooking, separate the pieces from each other along the way. Cover the pan with a lid and simmer for a few minutes. Serve the finished pink salmon in portions with fresh herbs and your favorite sauce
