If you buy the whole fish, then after cutting there are always "horns and legs". Head, tail, milk, some scraps. You can use it all for fish soup, Yes. But if you do not want fish soup, you can prepare this simple and delicious pate. Its advantage is that it is budget-friendly and completely without butter.
Cook Time | 45 minutes |
Servings |
Ingredients
- 400 gram Offal cuttings of pink salmon. The weight is indicated along with the bones
- 200 gram Onion
- Salt to taste
- Black pepper to taste
- 3 tablespoons Vegetable oil
- 200 ml Water approximately
- 2 pieces Bay leaf
- 2 teaspoons Soy sauce not obligatory
Ingredients
|
Instructions
- So, the trimmings left after cutting the pink salmon: the head with a small amount of flesh, the tail, the trim of the abdomen, the skin, the milk and the spine with a small amount of remaining flesh.Fill it all with a small amount of water, so that the water just covered the fish, boil with the addition of Bay leaves for about 10-15 minutes. Cool in the broth. The broth can be used for sauce in another dish.
- In boiled fish, separate all the meat from the bones, disassemble the head - there are also many different soft pieces. Combine everything with the fried onions in a bowl, add salt and pepper to taste. I added a little more soy sauce, which will enhance the taste and give a little piquancy. But if you do not like soy sauce or you do not have it-then do not add it, it will be delicious without it.Note: the weight of the fish pulp after removing all the bones was 175 grams.
Leave a Reply