Description
The fish is baked whole, on the table looks great. This preparation retains its taste - you can easily waive of canned fish "Salmon in its own juice" and to use it to cook vegetable cakes. Salmon - fish is a little dry, that's a plus when you "extract" it from the foil juice almost there, but kompensiruet the lack of juiciness with her steamed vegetables with lemon.
Ingredients
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Salmon
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Onion
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Green onions
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Carrots
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Lemon
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Parsley
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Salt
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Spices
Cooking
To prepare the fish to defrost, clean, rinse.
Prepare the vegetables - chop, not very fine. For a fish weighing in at 1.2 kg it took me two large onions, root parsley (from billet from the freezer), bunch of green onions and large carrots. You can add celery, tomatoes (peeled), fresh green - field for improvisation is great!
Spread out on the table surface foil - enough to have enough to wrap the fish completely. Fish in sea salt and spices on the outside and inside of the vegetables to use for a "cushion" for the fish, fill the rest of it. Lay rings on top of the lemon and sprinkle with spices again. Wrap the foil with the salmon in the envelope so that the fish was completely isolated from the outside world, but inside was still a little space for "longing".
Hour for more intense or 1.5 hours on low heat (I have, alas, no thermometer in the oven, so that everything is intuitive) - and the dish is ready! Fish... she tells its willingness - odor, stupefying in anticipation of hungry stomachs, you can hear it in the back room, and entryway, in unexpected ways invite the neighbors for dinner!
Ready! Additional decorations do not have time - not given))) in General, therefore, it is possible to cook any fish is solid stuff, and just lay fillet on vegetables. Bon appetit!
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