It is possible to make a set of tasty dishes of a humpback salmon. One of them is given in the recipe below. It is preparing in a frying pan, but not in an oven, and it turns out very tasty.
It is required to you
- - 1 large humpback salmon approximately on 1 kg,
- - 3 carrots,
- - 3 bulbs,
- - 2 eggs,
- - 2 tablespoons of milk,
- - 3 tablespoons of flour,
- - 6 tablespoons of vegetable or sunflower flavourless oil,
- - 1 h salt spoon,
- - black sprinkling pepper to taste.
Instruction
1. Defreeze a humpback salmon not up to the end, so you will easier make cleaning. Then wash out fish and cut off the head and fins. Accurately make a cut on a belly and a back. Flay, later remove the ridge and stones. If desired from these offcuts it is possible to cook tasty fish soup.
2. At you three fillets which divide into three pieces have to turn out (there will be 9 pieces of fillet). Here you look, you can make larger pieces.
3. Clean bulbs and small cut, chop carrots on the Korean grater.
4. Warm vegetable oil and fry onions to transparency, then add carrots, salt and pepper, you potomit on average fire, shift in a plateau or a cup.
5. Add a half of a teaspoon of salt to flour and mix, roll in fillet pieces in flour mix. In other bowl break eggs and lay aside in order that they were a little warmed at the room temperature.
6. In a frying pan add vegetable oil, warm and fry a fish fillet of a lung of a flush from two parties.
7. Put in a frying pan to fish a half of vegetables, upward put fish and cover with the remained half of vegetables, fire power minimum.
8. For fish prepare filling. For filling add two tablespoons of milk, pepper, salt, pepper, stir. Pour filling on fish as it very quickly grabs, bring together her by a fork from boards and return on marinade from refrying, in passing separate pieces from each other. Cover a frying pan and leave for several minutes for languor. Serve a ready humpback salmon a la carte with fresh greens and favourite sauce