Pink Salmon “Everyday-Festive” Recipe
Good afternoon, dear chefs!!! I offer a simple universal dish for both weekdays and holidays. The fish turns out to be very soft, tender and colorful. This dish will also decorate the festive table. Come in!
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. Everything is done very simply and quickly. Peel the potatoes and cut them into slices.
  2. Peel the pink salmon, remove the spine and select the bones. Lightly add salt and sprinkle with lemon juice.
  3. Cut the onion into half rings and lightly fry in sunflower oil. Peel the carrots and grate them on a coarse grater. Add the carrots to the onion and continue to fry.
  4. Cut the sweet pepper into strips and add to the mixture of carrots and onions. Add salt and season to taste. As soon as the pepper becomes soft, add a piece of butter. Mix everything together and cool slightly.
  5. Grease the baking dish with butter and lay out the potato slices. Lightly salt the potatoes. This will not allow the fish to dry out in the oven, and potatoes are perfect as a side dish.
  6. Put the pink salmon on the potatoes. Put the vegetable filling on one part of the fish. Leave some filling for the top of the fish.
  7. Close the second half of the fish. Spread the remaining filling over the entire surface.
  8. Mix sour cream with mayonnaise and mustard. You can also take French mustard. I have a regular one. Spread the sauce well over the pink salmon. Bake in the oven at 180 °C for 35-40 minutes until golden brown. I baked for 40 minutes.
  9. Put the finished fish on a platter, and put the potatoes on the sides. Potatoes can be laid out in 2 layers. It turns out very tasty! Decorate as desired!
  10. It turns out a very tasty and juicy dish! And a very tasty piece… Enjoy your meal!
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