Description
Fillet the most tender, literally melting in the mouth, racy and intense, accompanied by whipped with eggs, cream, onion, dill and cheese. Prepares simple and relatively quickly, eaten with pleasure. Place this dish on the holiday and everyday table. By the way, if you could not find exactly the sockeye, it is possible to take other fish, similar in consistency: trout or salmon, for example.
Ingredients
-
Fish
1 шт
-
Dill
1 пуч.
-
Suluguni cheese
150 г
-
Parmesan
100 г
-
Onion
1 шт
-
Butter
70 г
-
Cream
100 мл
-
Chicken egg
4 шт
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Salt
1 ч. л.
-
Pepper white
1 ч. л.
Cooking
To deprive of the head and tail, remove the entrails, wash. The scales can not be crossed: the sockeye salmon small it is, in the process of cooking almost dissolves, turns into a subtle jelly. Remove the backbone with the rib bones, to deploy a "book". Lay on a baking sheet, pre-oiled (here would be good), skin-side down. Season with salt and pepper.
Onions cut into rings or half rings, put on the fish. On top put chopped dill, a few slices of butter.
Then – a layer of grated on a coarse grater of Parmesan, not too tight. On it – cut into slices Suluguni, not too close. Put the baking pan in the oven, preheated to 200 degrees. Bake until the cheese melts
Meanwhile, mix eggs with cream, add a little salt and pepper, beat with a whisk or immersion blender.
Once the cheese is melted, remove the pan, pour the fish cream-egg mixture.
Can be raised slightly with a spatula the contents of the pan, to the delicious part of the fill was at the bottom, under the fish, so it will be even tastier.
Return to the oven and bake at the same temperature until a healthy glow. Once the crust flushed – salmon fillet in a creamy cheese crust ready.
Remove from the oven, give the dish a little rest, then slice carefully with a spatula or pizza cutter and urgently call home! Bon appetit!
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