Description
Coho salmon (wild salmon) is good in cakes, cutlets and of course - baked. Experts and gourmets-lovers argue that the degree of "usefulness" salmon, farm raised, don't compare with the coho. Besides this fish - simply delicious. Try it and see for yourself.
Ingredients
-
Coho
3 шт
-
Cherry tomatoes
18 шт
-
Bread
4 ломт.
-
Dutch cheese
80 г
-
Sour cream
6 ст. л.
-
Garlic
2 дол.
-
Butter
50 г
-
Vegetable oil
1 ст. л.
-
Lemon
1 шт
-
Salt
Cooking
Before making this dish with steak, this time coho salmon caught are small, so I used the carcass almost entirely. (I'll tell you that the steak is still preferable - bone less))
So, first, prepare the fish: clean, wash, cut off heads and tails. Add salt, sprinkle with lemon juice. I had the juice of a quarter lemon.
Doing a "roof". Splitting in a blender or scrolled in a meat grinder bread. I had two slices of rye and two of corn.
Cheese grate on a coarse grater, garlic - into small.
Combine prepared foods. Add sour cream and, optionally softened butter.
Stir until smooth. If the mass seems dry, add a little more sour cream or butter, if you like the "fatter")).
Tomatoes (I prefer his claim and, therefore, – irregular shape)) cut into halves.
In a baking dish, greased with vegetable oil, spread the carcass, and around them - tomatoes, cut down.
Spread on top and evenly distribute with a spatula the mixture of bread, cheese, garlic and sour cream. Put the form for 30 minutes in the oven, preheated to 180 degrees.
All the dish is ready!
Separate side dish is not needed, it successfully replace the tomatoes and bread-and-cheese "roof".
I apologize for the quality of the last two photos summed up the technique).
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.