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➠ Pink salmon under a fur coat

Pink salmon under a fur coat

3803

Kitchen European

Calorie content 117.1 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 10.3 g

Fats * 8.3 gr.

Carbohydrates* 3.1 gr.

Content

Fillet of pink salmon, as a rule, is a little dry, but pickled in lemon juice with spices and baked under a tomato and cheese fur coat, it turns into the most delicate and juicy dish, which is equally tasty both hot and cold.

Ingredients

Pink salmon 700 gr. Fresh tomatoes 3 pcs. Cheese 100 g Lemon 0.5 pcs. Salt 0.5 tsp Seasoning (optional) 1 tsp Vegetable oil 1 tbsp

Cooking process

Remove the scales from the fish, rinse well and blot with a paper towel. Cut into 3 cm pieces. Put the pink salmon in a bowl, squeeze the juice of half a lemon into it and sprinkle with seasoning, if there is no salt in it, salt. Leave to soak for 15 minutes.

Wash the tomatoes and cut into circles. Put a piece of pink salmon on the foil, oiled to the size of the fish.

Lay 1 circle of tomato on it.

Wrap the foil over the top of the fish and wrap the side edges. Wrap each piece of fish like this. Place the envelopes on a baking sheet and cook in the oven at 220 degrees for 20 minutes.

Grate the cheese coarsely.

Remove the fish from the frypot, gently unfold the foil and sprinkle all the fish pieces with cheese. In this open form, hold in the oven for another 5 minutes.