The humpback salmon steamed, not the fresh and deprived of taste food. Welded in the double boiler without oil and salt, it will become an excellent dietary and tasty dish for the people having digestive tract diseases for children to whom enter a feeding up and for those who wish to lead a healthy lifestyle and to eat properly.
Instruction
1. In order that the dish was really dietary, choose the least fatty fish. Remember that on average the humpback salmon weighs about 2.5 kg, try to choose fish of average size that its flesh was not too old. Cut an eviscerated washed fish across on pieces 2-3 cm thick. If desired it is possible to remove a thin skin of fish and subcutaneous fat. In this case the ready-to-eat meal will contain a minimum of calories, but fish won't lose the main valuable substances.
2. Sprinkle pieces of fish lemon juice, pound hands. If desired strew with ground black pepper and salt. Remember that the dishes steamed demand considerably smaller amount of salt, than made on fire. Place the prepared fish in the top pan of the double boiler. On a surface of fish it is possible to lay out thin segments of a lemon. Pour water into the lower pan and prepare within 15-20 minutes. If it seems to you that the humpback salmon is dryish, inwrap each piece in a foil, so all juice will remain in it.
3. In five minutes until ready put a rosemary branch on fish. It is possible to use dried branches. If there is no rosemary, use a small piece of a root of ginger or a pinch of ground. The main thing, be not overzealous because smells of spicery can eclipse a smell of fish. One more of ways to add savors to a humpback salmon – to sprinkle it in five minutes until ready soy-bean sauce, but it on the fan. It is possible to serve a humpback salmon with sauce for fish on the basis of white wine.
4. In the same compartment where fish prepares, it is possible to prepare a light and vitamin-rich garnish, for example, a cauliflower, squash or a bean. And it is possible to make a mix of vegetables. For this purpose wash vegetables with cool water, cut on small pieces and place in one compartment with a humpback salmon. Salt, and at the end of preparation add fragrant herbs.