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Print Recipe
Salmon with Rice and Almonds Recipe
Very tasty Lenten dish. With pleasure I recommend in those days of fasting, when allowed to eat fish. Today is the feast of the Annunciation-just such a day. Under the crispy crust hides tender fish meat and fragrant rice.
Instructions
  1. We'll need salmon, shrimp, rice, olive oil.
    We'll need salmon, shrimp, rice, olive oil.
  2. Boil rice.
    Boil rice.
  3. Finely cut salmon, shrimp, parsley, garlic, mix with boiled rice, salt, pepper, season with olive oil and knead minced meat.
    Finely cut salmon, shrimp, parsley, garlic, mix with boiled rice, salt, pepper, season with olive oil and knead minced meat.
  4. Take 40g of almonds.
    Take 40g of almonds.
  5. Grind it.
    Grind it.
  6. Minced fish and rice are laid out in molds, you can do as I do and put it in shells from under large mussels, sprinkle with ground almonds, sprinkle with olive oil
    Minced fish and rice are laid out in molds, you can do as I do and put it in shells from under large mussels, sprinkle with ground almonds, sprinkle with olive oil
  7. Bake for 15 minutes at 150 degrees. The main thing is not to overdry. The dish should be very juicy with a crispy crust.
    Bake for 15 minutes at 150 degrees. The main thing is not to overdry. The dish should be very juicy with a crispy crust.
  8. Bon appetit.
    Bon appetit.

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