How to cook salmon

How to cook salmon

2.5 kg of salmon without insects
1 lemon, chopped in thick pieces,
4 laurel leaves,
1 head of fennel, chopped in thick pieces,
a handful of whole black pepper,
a handful of parsley,
1 cup of dry white wine.

1 finely chopped cucumber
1 packet of lettuce,
1 head of finely chopped dill
several sprigs of finely chopped dill
1/2 tablespoon white wine vinegar,
1 tablespoon olive oil
juice of one lemon.

How to cook salmon in oven

Wash the fish, dry with a paper towel, then cut the fins so they do not burn in the oven. If the salmon does not fit on the sheet, cut off the tail and head with a sharp knife.

Fill the cavity of fish with sliced ​​lemon, dill and bay leaf. Catch a piece of foil and place it in the cavity. This will help the fish to keep the shape properly during cooking and serving.

Put two pieces of foil and grease over the entire surface with butter. Then spread the remnants of slices of lemon, black pepper and parsley. Put the fish on top and turn it over the foil edges. Pour the wine and carefully close the salmon. Put the packed fish on the dish, slightly curled salmon to fit. Put in an oven preheated to 200-220 degrees (if you have a gas, then turn on 7) and cook for 30-40 minutes.

Take the finished fish out of the oven and transfer it from the foil to the finishing board. While it is still warm, gently remove the skin from one side with a blunt knife, moving from head to tail. Repeat on the other side until you completely remove the skin.

Prepare a salad of cucumbers, lettuce, dill and dill. Fill with white wine vinegar, olive oil and lemon juice, and then season it to taste. Put on a large plate, and put the fish on top. Serve both in hot and cold.

Bon appetit!

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