Salmon in foil
- 1. Whole salmon with head
- 2. A small bulb
- 3. Carrot
- 4. Tomato
- 5. Garlic
- 6. Grass to fish
- 7. Mayonnaise
- 8. Rosemary
- 9. Paprika
- 10. Olive oil
- 11. Pitted olives
- 12. Cheese
- 13. Dill
- 14. Foil
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Stages of cooking
The salmon carcass should be thoroughly washed, remove the fins and calves, if you have bought raw fish. Incisions should be made along the entire carcass parallel to the ribs so that they cut the fish meat to the spine.
Salmon marinade is prepared on the basis of mayonnaise. For this important component of the dish you need to mix mayonnaise, herbs for cooking fish, finely chopped dill and rosemary, crushed garlic and a pinch of salt. The finished marinade should be set aside for 30 minutes.
Tomatoes, onions, bell peppers and carrots should be cut into cubes or straws, and then lightly fry in olive oil. At the same time, the minced vegetables should be constantly stirred so that the vegetables do not burn. Slightly fried vegetables are mixed with 1 tbsp. l marinade. The stuffing should come out thick.
Olives are cut into thin rings. They will be needed when stuffing the carcass.
After cooking the marinade and minced meat, you can start preparing the carcass for baking. Prepared fish carcass should be immediately placed on a sheet of foil, and carefully smeared with olive oil. Olive rings should be inserted into the incisions on the sides of the salmon. Minced vegetables should be tightly packed in the abdominal cavity. To prevent the minced meat from falling out, the edges of the abdominal cavity must be fastened by piercing them with toothpicks.
The edges of the foil are bent to the top, because the last stage of preparation of salmon carcass for baking in the oven will be the application of mayonnaise marinade. Using a brush, you can quickly distribute the marinade over the entire surface of the carcass. Particular attention should be paid to the areas of incisions on the sides.
Stuffed salmon, carefully smeared with marinade, should be wrapped in foil, carefully pinching the edges, and set aside for about 1 hour.
To bake, place the salmon wrapped in foil in an oven preheated to 200 ° C. The optimal pre-baking time is 35 minutes. At the end of this time, the fish should be removed from the oven, and slightly turning away the top edge of the foil, carefully sprinkle the carcass with grated cheese. After adding the cheese, the dish should be placed in the oven for another 5 minutes so that the cheese is completely melted.