Red fish is a decoration of any table, while a delicious dish can be prepared from it, regardless of varietal accessory. It is only important to know a few secrets regarding the preparation of the most popular varieties of fish.
This fish is called the most noble of all other varieties of red, therefore, there are usually no difficulties with its preparation. In the oven, salmon turns out great both whole and in the form of steaks, and there are several recipes for its preparation.
If you want to get a more delicate taste, add a tablespoon of sour cream of any degree of fat to each envelope with salmon.
Salmon in foil is very easy to prepare, this will require:
- salmon steaks
- lemon juice
- 1 bulb
- salt and pepper to taste
- vegetable oil
The inner part of the foil is oiled, steaks treated with pepper and salt are placed on it. On top of the fish are placed onion rings doused with lemon juice. The foil envelope is wrapped with the seam up and placed in a hot oven for a quarter of an hour. For readiness, a temperature of 200 degrees is sufficient, but the oven must be preheated.
Salmon on a baking sheet can be baked in a different way, for this you need:
- salmon steaks
- vegetable oil
- salt and pepper to taste
- seasoning marjoram
A baking sheet is greased with oil, salmon steaks are placed on it, sprinkled with salt, pepper and marjoram on top. To keep the top of the steaks juicy, they also need to be drizzled with oil.
This fish is unreasonably considered excessively dry, but it will be so only if it is cooked without sauce. Therefore, pink salmon is not very suitable for grilling or roasting in its pure form. But for baking, its fillet will be just perfect.
To prepare it you will need:
- 1 kg of salmon fillet
- 0,5 kg carrots
- 0,5 kg onions
- 0,5 liter sour cream can
- salt and spices to taste
Onion cut into rings is placed in a deep baking sheet with the bottom layer, fish is laid out on it, grated carrots are placed on top. Salt and pepper each layer, while sour cream is enough to mix with a small amount of water for greater penetration through the layers, and then pour it on top. At a temperature of 180 degrees, the fish will be ready in an hour, while the taste will be so delicate that it will not be inferior in its qualities to the more fatty varieties of fish.
The fat content of this fish allows it to be used equally successfully in a variety of recipes, therefore it can easily replace salmon.
To bake whole trout you will need:
- small trout carcass
- 1 onion bulb
- 30 g cheese
- a couple of lemon slices
- salt and pepper
The trout is cleaned, freed from the entrails, thoroughly washed and salted from the outside and from the inside. Then, onion in half rings and a few pieces of cheese are placed inside the abdomen. The carcass itself is placed in a foil pocket and placed in a preheated oven. At 180 degrees, the fish will be baked for 30 minutes. When serving, the pocket unfolds, and lemon slices are laid out on top of the fish, the acid of which will set off the fatty taste of the fish.