Pink Salmon in Foil with Vegetables Recipe
Baking anything in foil-meat, fish, poultry, vegetables – almost always gives a perfect result. The product retains its natural taste and is stewed in its own juice. Pink salmon itself is not fat at all, so I always baked it, stuffing it with lard.
Servings 3
Cook Time 60 minutes
Ingredients
- 1 piece Pink salmon
- 1 piece Onion
- 1/2 piece Beetroot
- 1 piece Carrot
- 100 gram Lard
- 60 gram Butter
- Salt to taste
- Black pepper to taste
Instructions
- Cut the pink salmon: cut off the head (if with the head – I had already been decapitated), fins, tail-all this can be used to make broth.
- Cut the carcass into parts about 9-10 cm long. I got three of them.
- Make a deep incision along the spine, remove the fillet from the bones – this can be done directly with your hands.
- Cut the onion into rings.
- Beetroot-bars.
- Just – bars-cut carrots.
- Cut the fat into three thin slices – so that each one is about the size of a fish fillet.
- Put a piece of butter on the foil.
- Top with beetroot and carrot sticks-6-8 pieces per serving.
- On them – fillet skin-side down, season with a little salt and pepper.
- Put a couple of onion circles on the fillet.
- On them-lard, also salt.
- Top with the second part of the fillet, season with salt and pepper, and roll the foil tightly.
- Place the finished envelopes on a baking sheet.
- Bake in the oven at 200 degrees for 40 minutes. You can serve directly in foil.
- But you can also put it on a dish, garnished with herbs. Bon Appetit!