Humpback salmon – the smallest and popular food fish who is on sale in the Russian supermarkets. From a humpback salmon it is possible to prepare a set of dishes of the Russian and European cuisine, but this fish in the baked look is the most tasty.
Also there is a lot of recipes of the humpback salmon baked in an oven, as well as cooks: the delicate flavor of this fish allows to experiment with ingredients, time and way of roasting.
It is very important to choose the correct fish. Fish weighing less than 1 kg will more tasty and most quicker be baked. It is important to remember that meat of a humpback salmon in itself quite dry therefore you shouldn't cut out fat pieces which are under fins and a belly, and here fins and an entrails should be removed at once in order that the prepared small fish didn't taste bitter.
Best of all a humpback salmon as any "red fish" is combined with a lemon, peppercorn (you shouldn't take at all allspice as because of it the aroma of fish is lost), coarse sea salt and rosemary. It is possible to bake a humpback salmon both on a surface of a frying pan in open form, and in a foil. The first way suits those who love a crunchy tasty crust, the second is ideal for fans of juicy and gentle meat of red fish. The best garnish for the baked humpback salmon doesn't exist, it can be selected according to taste, but the most neutral tastes shading taste of fish are boiled potatoes with greens and boiled rice.
Preparation of the whole humpback salmon in an oven requires a leaf of a foil, a half of a lemon, peppercorn to taste, coarse salt, dried or fresh rosemary (dried has more pronounced taste therefore with it it is necessary to be careful). If meat seems dryish, then it is also possible to add a little desi (30-50 гр.).
The whole humpback salmon should be washed out and cleaned from an entrails carefully. Further, fish needs to be laid on a big leaf of a foil, to salt, to put several thinly cut lemon segments and 4-5 peas of a black pepper in a section of a belly. It is the best of all to cut fresh rosemary on small branches and to sprinkle with it fish from above in a large number. Dried rosemary more saturated, just is better to strew with it a humpback salmon from above. For giving of juiciness it is necessary to put desi pieces in a big fish. After that fish should be inwrapped in a foil so that broth didn't follow, to lay on a frying pan or a baking tray and to put in the oven heated to 170 wasps. The humpback salmon doesn't demand long roasting therefore 30 minutes in an oven are enough. Longer preparation will dry up fish and will make it less tasty.
After that it is necessary to pull out the prepared humpback salmon and to shift accurately to a dish, trying not to spill the broth which remained in a foil. The fish prepared thus perfectly is combined with fresh fennel, a green salad and tomatoes (other greens have too bright taste and can kill a delicate flavor of red fish). Additional sauces to the baked humpback salmon aren't necessary as thanks to preparation in a foil it will be quite juicy, but as necessary it can be watered from above with lemon juice.
The humpback salmon baked in an oven entirely is a fine festive and week dish and is well combined with white semisweet and dry wines.