Stuffed pink salmon - a red miracle

Fish is not only very tasty food, but, in addition, very useful. It contains a large amount of fatty unsaturated acids, which have a beneficial effect on the development and functioning of the brain and the entire human body. Fish dishes are very popular. Many world cuisines are based on them, especially the countries whose population is engaged mainly in fishing.

All species are useful, but red fish are most valued on the table and are considered very expensive, if not to say, elite grades. Prepare red fish in various ways. The simplest and most famous is the stuffing and the subsequent baking it in the oven.

The most common of the red varieties on the table can be found pink salmon. Stuffed salmon is just a symphony of sensual and flavors that can deliver not only gastronomic pleasure, but also give the human body the necessary vitamins and minerals.

Stuffed salmon is prepared quite simply. To do this, you need a glass of buckwheat, a large onion, whole gutted salmon, butter, salt, pepper and lemon.

We begin with the preparation of the filling. Buckwheat must be boiled and drained of unnecessary liquid. Then the porridge should be dried in a colander. Heat the frying pan and fry the crushed onion until golden brown in the butter. Buckwheat pour into a frying pan and mix everything. Salt and pepper, but a little, not to interrupt afterwards the taste of the fish itself. When the filling is ready, and the onion will give its sweetish taste to the porridge, pour the contents of the frying pan into a bowl and set aside for a while, so that the mixture cools down.

Gutted pink salmon thoroughly rinse and rub from the inside with slices of chopped lemon slices. Then put buckwheat porridge and onion into the fish. In order to make the dish more juicy, you can put together with a filling and a slice of another butter. Filling stuff gradually, densely filling pink salmon. It is very important not to overdo it, because it threatens with a bad result of cooking. The fish will simply fall apart in the oven when baking. Stuffed pink salmon should look aesthetically pleasing, as if it is intact.

The next stage we sew the fish with threads. We do this with extreme caution, so as not to damage and not to break the pink salmon. Threads are best to take strong and, undoubtedly, bright, that they could be clearly seen. Then the pink salmon, cooked in this way, is wrapped in foil, preliminarily decorated with thin slices of lemon, seasoned and peppered for taste. Instead of cooking in foil, you can simply use roasting in an oven or use a roasting dish. Then the pink salmon stuffed whole, goes to the oven and stays there until full readiness, that is, from half an hour to an hour, depending on the size of the fish.

While the fish is preparing, you can prepare a side dish for a red "miracle." Pink salmon stuffed baked in the oven is usually served with white or brown rice and always with a green salad. Rice can be simply boiled and add a little curry to it, which will add a spicy flavor to the general dish and a unique flavor. In addition, sauces should be served: curry or "green" (parsley, dill and basil are mixed in a blender with low-fat mayonnaise or natural yogurt until a homogeneous mass is obtained). Salads should abound with greens and green vegetables (cucumbers, zucchini, avocado and others). They should be filled with olive oil or vinegar sauces.

Stuffed pink salmon before serving is cut into pieces, and threads are also taken out of it (necessarily!). Fish can be served on a common dish or portioned. To fish dishes, white wine is always served , but it is better to give a light pink to red varieties, which helps digestion and delicately emphasizes the taste of the main dish.