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Pink salmon in dough

0
1499
Kitchen European
Calorie content 158.3 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 6.7 g
Fats * 6.9 gr.
Carbohydrates* 33.1 gr.
* per 100 gr. product
Pink salmon in dough
Content

I highly recommend preparing a wonderful festive dish with an original design - pink salmon baked in dough. Crispy puff pastry goes well with tender and juicy pink salmon meat and mushroom filling. Pink salmon in the dough is somewhat similar to a fish pie.

Ingredients

Cooking process

step 1 out of 10
Take a pink salmon carcass, if necessary, defrost it. Peel off entrails and separate from head and tail. Rinse thoroughly under running water and pat dry with paper towels or napkins. Peel the onions.
step 2 out of 10
Separate the pink salmon fillet from the bones and fins. Season the pink salmon fillet with fish spices, salt, add granulated sugar and black pepper to taste.
step 3 out of 10
Peel the mushrooms and cut into thin strips.
step 4 out of 10
Finely chop the peeled onions.
step 5 out of 10
Heat the pan well, add a small amount of vegetable oil. Arrange the chopped onions and mushrooms. Fry until golden brown.
step 6 out of 10
Roll out the puff pastry into a thin layer.
step 7 out of 10
Place half of the pink salmon in the center, spread the filling evenly over the fish and cover with the other half.
step 8 out of 10
Cut the free edges of the puff pastry into thin strips.
step 9 out of 10
Weave the cut strips of puff pastry into a pigtail. Grease a baking sheet with a little vegetable oil or cover with baking paper or foil. Place the pink salmon in the dough.
step 10 out of 10
Place a baking sheet in an oven preheated to 200 degrees and cook for 50-60 minutes. Cool the baked pink salmon in the dough and put on a dish. Serve the pink salmon baked in the dough on the table.

Bon Appetit!

 

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