Pink salmon in foil with sour cream
0
2079
Kitchen
European
Calorie content
117.8 kcal
Portions
4 port.
Cooking time
55 minutes
Proteins *
8.9 gr.
Fats *
9.7 g
Carbohydrates*
4 gr.
Pink salmon baked in foil with sour cream looks spectacular and festive, and at the same time it is very simple to prepare. The most difficult and painstaking thing is to cut the fish into fillets and remove all the bones. Then it only remains to grease the fish with sour cream sauce and add onions and cheese - the oven will do the rest.
Ingredients
Cooking process
Rinse the pink salmon, peel off the scales, gut, cut off the fins and head. Cut the fish lengthwise into two halves, making the cut parallel to the ridge. Remove the vertebral bone and small bones extending from it. Dry the prepared fillet with a paper towel. Sprinkle the fish with salt and black pepper, and rub the spices into the pulp with your hands. Leave the fillet to marinate while we prepare the sauce.
We prepare a piece of foil that matches the size of the fish. Lubricate with vegetable oil to avoid sticking. We put pink salmon on oiled foil, raise the edges of the foil and make sides. Spread sour cream sauce on top of the fillet, and put onion semicircles on the sauce. Rub the cheese on a coarse grater and sprinkle the pink salmon on top.
Bon Appetit!