Stuffed pink salmon - a beautiful, tasty and tender fish

Kitchen appliances and utensils:

• kitchen stove (hob);
• oven;
• pan;
• a baking sheet;
• coarse grater;
• cutting board;
• knife;
• a bowl;
• tablespoon;
• fork;
• meat grinder;
• thick needle;
• thread;
• parchment or foil.

Ingredients

Step cooking

Training

1. Boil 8 quail eggs for 5 minutes, shift for 5-10 minutes. in ice water, then peel. Peel and wash one carrot and three onions.
   
2. Carefully clean the fish from the scales so as not to damage the integrity of the skin. Through the incision on the abdomen, remove the insides and gills, rinse.
   
3. Then you need to remove the skin from pink salmon. To do this, make a cut from the side of the abdominal fin and with your hands begin to carefully lift the skin, trying not to tear it, moving up and to the sides - to the dorsal fin, head and tail. If necessary, you can help yourself with a knife or a spoon handle. Do the same from the other side.
   
4. At the base of the tail and head, cut or break the spinal bone and take out all the flesh with it.
   
5. Turn the skin inside out, cut off the fin bones.
   
6. Put the skin ready for stuffing.
   

Minced meat

1. Cut one onion into small cubes.
   
2. Grate the carrots.
   
3. In a pan, heat 2-3 tbsp. l vegetable oil, put vegetables and fry until golden onion.
   
4. Cut the crusts from 4 slices of bread for toast, put in a bowl and pour 0.5 stack. water, allow to soak and squeeze slightly.
   
5. Take out all the bones from the fish pulp and pass through the mincer with a fine lattice three times with pressed bread three times.
   
6. Add sautéed vegetables to minced fish, salt and sprinkle with black pepper to taste.
   
7. Mix well. The filling can be varied: for example, add grated cheese or fried mushrooms, green peas or corn, spices or herbs.
   

Stuffing

1. On the cutting board, gently spread the skin of pink salmon and put half the minced meat into it.
   
2. From above, slightly pressing in, lay the quail eggs in a row.
   
3. Close the second half of the stuffing.
   
4. Sew belly fish.
   

Roasting

1. Preheat the oven to 180 ° C. The remaining onions (2 pcs.) Cut into rings of medium thickness.
   
2. Cover the baking sheet with parchment or foil.
   
3. Arrange the onion rings on a baking sheet in a row along the length or diagonally, forming a substrate for pink salmon.
   
4. Put the stuffed fish on the abdomen onion and place the baking sheet in the preheated oven for 40 minutes.
   
5. Cut the finished dish into portions, decorate with herbs or fresh tomatoes, you can sprinkle with lemon juice or garlic sauce on top. Stuffed pink salmon can be served hot or cold as an appetizer or a stand-alone dish with a suitable side dish.
   

Video recipe

You will certainly learn how to cook very tasty and tender stuffed pink salmon by watching this video recipe. You will also learn how to cut fish so that the skin remains intact, how to cook minced meat, how to lay the filling, so that a dish cut into portions looks beautiful and appetizing.

Other fish recipes