Baked pink salmon is just a tasty meal!

For any special event, roasted pink salmon is a table decoration and a sign of nobility. Pink salmon baked in foil with a variety of spices, will be delicious, delicious and will not leave anyone indifferent. After all, the aesthetics of design are half of impressions about the dish and its taste, the atmosphere of hospitality, celebration and festive mood. Therefore, we will prepare not portioned steaks, but a meal in a royal way. Initially, one should creatively approach the choice of carcass. It should be large, beautiful and look as if it was only taken from the seine. The quality of fish can be determined from her eyes: they are clear fresh, and her flesh is dense.

If the fish is frozen, then it must be defrosted properly: gradually it should thaw on the bottom shelf in the refrigerator, otherwise the taste of the prepared dish may change. Gradual thawing at low temperatures retains the fillet structure and appearance, without making the pink salmon flabby and watery. With a quick thawing, your carcass will have a non-representative appearance that will erase all efforts to create a festive atmosphere.

When the fish is completely defrosted, you can go directly to the cooking. We will put on a nice apron and give ourselves the confidence of a real chef. Remember: your creative approach and excellent mood will necessarily affect the preparation. And this will be your exclusive spices so that the roasted pink salmon looks really royal. Recipe of pink salmon in foil will be considered in the smallest detail and subtleties.

Necessary ingredients: large pink salmon carrots for 1-1.5 kg, 2 teaspoons gelatin, lemon, olive oil, lettuce leaves, cherry tomatoes, salt to taste, spices.

First we will start cutting the carcass you have chosen. We make an incision along the abdomen from the head to the caudal fin and we clean all the insides down to the film. We cut the fins with scissors and wash the fish under running water several times. We can not cut off the head. Dry the carcass preferably with a napkin.

Then we prepare forcemeat for our royal fish. We need: 2 onions, 2 carrots, 200 g champignons (you can use not only fresh, but also pickled), dill greens, parsley. First on a small fire in olive oil fry the small onions cut into small cubes and grated carrot until golden. We add medium-chopped mushrooms to them and leave them to languish on a small fire for 3-4 minutes. In the finished minced meat, fall asleep finely chopped greens of dill and parsley, as well as 2 teaspoons of pre-soaked gelatin in water. All the components are mixed to a homogeneous mass.

Next, rub salt and spices carcass inside and outside (I can recommend dried parsley, dill, basil and garlic). We spread it on a large sheet of foil and fill it with prepared minced meat. We pour a tablespoon of olive oil into the belly of the pink salmon, and, for reliability, we pierce it with skewers or sew it with a thread. We close the foil, folding on the sides. We spread pink salmon in a foil on a baking tray, add a few tablespoons of water so that it does not burn out, and put it in the oven. At a temperature of 170-200 ° C the masterpiece should be baked for 30 minutes.

After the allotted time, open the envelope from the foil and let the dish cool. Scoops or string is removed. To make the roasted pink salmon look beautiful and aesthetically, we put on the large plate washed and dried leaves of watercress, and on them - a fish with the belly down. On the back we make incisions and insert the halves of the circles of lemon. Sprinkle with fresh, finely chopped herbs. To complete your culinary etude, on the sides of the "masterpiece" lay out the cherry tomatoes and chopped yellow bell peppers. The roasted salmon is ready. Bon Appetit!