The salmon stuffed with cheese and mushrooms - very unusual and original dish which won't leave indifferent even the most exacting gourmets. Such dish will become decoration of both a festive, and daily table.
It is required to you
- - a salmon - 1 piece;
- - champignons - 0.4 kg;
- - a bulb - 1 piece;
- - a hard cheese - 150 g;
- - mayonnaise - 3 tablespoons;
- - a lemon - 1/2 pieces;
- - fennel greens - 1/2 bunches;
- - salt, pepper, seasoning for fish;
- - sunflower oil.
Instruction
1. We wash a salmon with cold flowing water and slightly we dry a paper towel. Accurately we make an incision fish on a paunch, we take an entrails and the ridge with bones. We squeeze out juice of a lemon and we grease fish from within and outside, we salt also spices. On preparation time of a stuffing we put a salmon to the cool place.
2. We wash out champignons if it is necessary, we clean and we cut thin plates. In a frying pan we warm sunflower oil and we fry mushrooms until ready, we add to them salt and spices.
3. We clean a bulb and we cut thin half rings, separately from mushrooms we fry on vegetable oil until ready.
4. We grate a hard cheese. Greens of fennel are small cut.
5. We open a refrigerated fish, we grease with a thin layer of mayonnaise. We spread a stuffing layers: grated cheese, mushrooms, fried onions. We strew with the crushed fennel. We connect edges of fish and we fix by culinary thread. We wrap a salmon in a foil, we place in a form for roasting and we put in the oven warmed up to 180 degrees. Preparation time of 30-40 minutes depending on the carcass size.
6. Ready fish we take out from an oven and we leave in a foil for 10-15 minutes at the room temperature. Then we remove a foil, and we cut fish on flank steaks and we spread on a plate. On a table we serve such dish with greens, vegetables or mashed potatoes.