Pink salmon with potatoes in the oven is a dish that is not ashamed to serve even on a festive table. It combines a side dish and a base at once, and the taste of the potatoes is so pleasant that it will be difficult to come off the plate. The same applies to fish: pink salmon comes out not overdried, but juicy, moderately soft and tender. In addition to such a delicious base, carrots and onions are good here, but, of course, you can add vegetables on your own. You can serve a ready-made dish to the table in addition to all kinds of vegetables, pickles, herbs, etc.
Ingredients:
Pink salmon - 250 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Sour cream - 2 tablespoons
Salt, pepper - to taste
Water - 100 ml
Thyme - 2 branches
Cooking process:
1. Prepare all the necessary foods according to the list. Choose fresh-frozen pink salmon so that it is free of damage, flaws, and has a pleasant appearance. Get the fish out of the freezer in advance, wrap it with tracing paper, put it on the bottom shelf of the refrigerator and leave it overnight.
2. Select three large potato tubers, peel, wash and dry.
3. Using a slicer or other grater, chop the potatoes into thin, almost transparent plates.
4. Grease the form with oil, put all the potato plates. Rub lightly with salt and ground pepper. You can sprinkle the potato pillow with Provencal or Italian herbs.
5. Lay a couple of pieces of pink salmon on top of the potatoes.
6. Wash and dry the rest of the vegetables. First cut the carrots into thin plates, then chop into strips, chop the onions in half rings. Cover fish with vegetables.
7. Again, grind all the ingredients with salt and pepper.
8. Lubricate with sour cream.
9. Lay a couple of thyme sprigs on top, pour hot water into the mold. Seal with foil and place in oven for 30-35 minutes.
10. Juicy pink salmon baked with potatoes and vegetables in the oven is ready.
Bon Appetit!
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