{"id":6593,"date":"2022-02-06T19:22:11","date_gmt":"2022-02-06T16:22:11","guid":{"rendered":"https:\/\/negolodaj.com\/?p=6593"},"modified":"2022-05-08T18:35:10","modified_gmt":"2022-05-08T15:35:10","slug":"farshirovannaya-gorbusha","status":"publish","type":"post","link":"https:\/\/negolodaj.com\/en\/recepty\/ryba\/farshirovannaya-gorbusha\/","title":{"rendered":"Stuffed Pink Salmon"},"content":{"rendered":"
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Ingredients<\/h2>\n

✔ pink salmon - 1.2 kg
✔ sour cream - 350 g
✔ onion - 3 pcs.
✔ carrots - 2 pcs.
✔ vegetable oil - 2 tbsp.
✔ butter - 10 g
✔ salt - 1 tbsp.
✔ black pepper - 1 tsp.<\/p>\n

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🕜 1 hour 30 minutes
👥 6 servings
Nutrition*:<\/strong> 13\/11\/2
Calories*:<\/strong> 159 kcal<\/p>\n

* per 100 grams of raw product<\/p>\n

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Directions<\/div>
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  1. Remove the backbone and bones from the salmon.<\/li>\n
  2. Fry onion and carrot in a pan. Stew vegetables with sour cream for 5 minutes.<\/li>\n
  3. Make a \"pillow\" of vegetables on a baking tray. Put fish on top. Stuff with vegetables.<\/li>\n
  4. Bake the fish in the oven, at 180\u00b0, for 40 minutes.<\/li>\n
  5. Admire the beautiful stuffed pink salmon.<\/li>\n<\/ol>\n

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    Full recipe<\/h2>\n\n\n\n

    We continue to share successful salmon recipes and today we will show you stuffed pink salmon. The beautiful combination of the tender fish fillet and the creamy vegetable filling definitely gives you the right to serve this dish even at the festive table.<\/p>\n\n\n\n

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    The cooking process, although not long, requires a bit of effort. I’m sure you won’t have any problems if you follow our detailed photos.<\/p>\n\n\n\n

    First let’s prepare the fish. You can take fresh or frozen pink salmon. In our stores we can find only freshly frozen fish, so I will cook with it. For this purpose, I leave the fish in the refrigerator until it is completely defrosted. If time is running out – you can defrost the pink salmon at room temperature. But do not speed up the process by water or microwave, so a lot of liquid will come out of the fish. The defrosted pink salmon is washed under running water and dried with paper towels.<\/p>\n\n\n\n

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    Now we need to remove part of the backbone and rib bones, so there is more room for stuffing, and the finished fish was easy to eat. To do this, we take a sharp knife and carefully trim the bones near the backbone. Then move the knife along the backbone, separating the meat. Do not bring the knife too deep in order not to cut the skin.<\/p>\n\n\n\n

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    Do the procedure on both sides of the backbone, from the head to the tail. You can not go much deeper to the tail, as it is no longer convenient – we remove the backbone only in the area of the belly.<\/p>\n\n\n\n

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    When the backbone is separated from the meat, it is easily cut out with kitchen scissors or a knife. Bite it between the vertebrae and along the back.<\/p>\n\n\n\n

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    After the backbone, we start to extract the bones. Armed with tweezers<\/a> and shaman over the fish for 5-10 minutes. It is desirable to extract a maximum of bones to get rid of discomfort while eating.<\/p>\n\n\n\n

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    Believe me, eating stuffed pink salmon without bones is much more pleasant. <\/p>\n\n\n\n

    Pink salmon meat is drier than salmon, so when you remove the bones, it comes off easier. I recommend holding the fillets with your fingers when you pull the bone, so that by the end of the process the fish does not turn into Frankenstein.<\/p>Tip<\/cite><\/blockquote>\n\n\n\n

    The pink salmon is ready, so it’s time to move on to the stuffing. I tried several options and settled on the combination of onions, carrots, and sour cream. This is the clear leader among fillings, as the onions and carrots give the sweetness and the sour creaminess. And it all goes great with the flavor of salmon. Our family really likes vegetable stir-fry, so we make a lot of it. We use some as a filling and some as a pillow. With this option of baking the pink salmon, it will not stick, and the vegetable pillow will soak up the fish juice and become even tastier.<\/p>\n\n\n\n

    Peel the onion (3 pieces) and cut into small cubes. Begin to fry over low heat, with a combination of vegetable oil (2 tbsp) and butter (10g).<\/p>\n\n\n\n

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    Immediately grate carrots (2 pcs.) and put them to the onion. Fry the vegetables for about 10 minutes, until the onion becomes transparent.<\/p>\n\n\n\n

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    Now add heavy sour cream (250 g), salt (2 tsp) and pepper (1 tsp). The greasier the sour cream, the creamier will be the finished stuffing. Stir everything well and stew for another 5 minutes on low heat.<\/p>\n\n\n\n

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    Place the prepared vegetable mixture partially on the baking tray, and place the pink salmon on top. Fill the fish with the rest of the mixture. Fill the carcass tightly with vegetables so that there is no empty space.<\/p>\n\n\n\n

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    On top, grease the fish with the rest of the sour cream. A little salt (1 tsp) and pepper (pinch).<\/p>\n\n\n\n

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    We tried stuffing the fish with a little mixture, but the result was not that good. As for this, the onions and carrots act as an independent garnish. At the same time delightfully delicious and juicy.<\/p>Lyrics<\/cite><\/blockquote>\n\n\n\n

    Stuffed pink salmon should be baked at 180 \u00b0, for 40 minutes. During this time, the fish is completely baked, but does not have time to start drying and burning.<\/p>\n\n\n\n

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    Take it out of the oven and portion it out. During baking, the filling thickens, so the fish doesn’t fall apart too much when laying it out.<\/p>\n\n\n\n

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    As I said earlier, we don’t serve a side dish to such stuffed pink salmon, since there are enough vegetables as it is.<\/p>\n\n\n\n

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    The maximum you can add to the table is a glass of your favorite wine. The finished dish is truly fantastic and impossible to tear away from it.<\/p>\n\n\n\n

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    Compared with steak<\/a>, whole roasted pink salmon, preserves the most delicate flavor of salmon.<\/p>\n\n\n\n

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    Salmon steak<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

    Repeat the recipe with your own hands, and you won’t regret it one bit!<\/p>\n\n\n\n

    Bon appetit! Don’t starve 😋<\/p>\n","protected":false},"excerpt":{"rendered":"

    One of the most delicate options for cooking salmon. Creamy pink salmon just melts in your mouth. You’ll love this recipe!<\/p>\n","protected":false},"author":1,"featured_media":6620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[50,123,55],"class_list":["post-6593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ryba","tag-in-the-oven","tag-losos","tag-fish"],"_links":{"self":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/6593"}],"collection":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/comments?post=6593"}],"version-history":[{"count":10,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/6593\/revisions"}],"predecessor-version":[{"id":7009,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/6593\/revisions\/7009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media\/6620"}],"wp:attachment":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media?parent=6593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/categories?post=6593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/tags?post=6593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}