Stuffed salmon baked in the oven whole

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the preparation of stuffed salmon, baked in the oven entirely. If the fish is frozen, then defrost it beforehand. To do this, put the fish in the refrigerator overnight so that the process takes place gradually and a lot of juice does not stand out from the fish. Use spices and seasonings to taste and desire. Any mushrooms will do. If they are frozen, defrost them in advance.

2. Step 2:

   

   Pre-washed carrots in running water with a brush, peel, grate on a coarse grater. You can use a fine grater, but in this case, the degree of grinding of carrots will not affect the taste of the filling. After all, vegetables are pre-fried, and then baked in fish and turn out to be equally soft.

3. Step 3:

   

   Pre-peeled onions, rinse with water, cut into small cubes.

4. Step 4:

   

   Rinse the parsley under running water, dry, chop finely.

5. Step 5:

   

   Pour vegetable oil into the pan. Fry the prepared carrots and onions over medium heat, stirring occasionally, so that the vegetables are fried evenly and do not burn. Bring the vegetables to half-readiness.

6. Step 6:

   

   Add parsley, herbs of Provence, basil, salt to the vegetables, mix. Cook the vegetables for another 10 minutes, stirring occasionally.

7. Step 7:

   

   Wash the mushrooms, dry them to remove excess moisture. Finely chop the mushrooms.

8. Step 8:

   

   Fry the mushrooms in a frying pan with the addition of vegetable oil until tender, add salt at the end of cooking. At the same time, do not forget to stir the mushrooms. If you use frozen mushrooms, they will need to be cooked longer, bringing the liquid to complete evaporation and further frying. Cool the finished mushrooms and vegetables a little.

9. Step 9:

   

   Meanwhile, take care of the fish. If the fish is unpeeled, cut the abdomen and clean out all the insides, remove the gills so that the fish does not taste bitter. With a sharp knife, scrape off the scales from the fish in the direction from the tail to the head. Rinse the fish thoroughly under running water and dry well with paper towels.

11. Step 10:

    

    From the side of the abdomen, make incisions along the ridge on both sides. Then gently break the spinal bone near the head and at the end of the tail and remove it. Remove all rib and small bones.

12. Step 11:

    

    Carefully cut off the fish fillet, leaving part of it on the skin about 0.5 cm thick. Do this carefully so as not to damage the skin of the fish, it is important that it remains intact, without damage. Inside, add a little salt to the fish, add spices if desired.

13. Step 12:

    

    Combine minced fish with fried vegetables and mushrooms, mix.

14. Step 13:

    

    Place the prepared filling tightly on one half of the fish. Close with the second half, press lightly, giving the fish the correct shape.

15. Step 14:

    

    Sew up the belly of the stuffed fish with food or ordinary thread so that the filling does not come out. But in this case, the filling is well grasped during baking and does not try to leave the abdomen.

16. Step 15:

    

    Before baking, wrap the pink salmon in foil so that the fish does not dry out and retains its juiciness.

17. Step 16:

    

    Bake the stuffed fish in a preheated 180 degree oven for 25 minutes. 5 minutes before cooking, remove the fish from the oven, carefully, so as not to burn yourself, unwrap the foil. Put it back in the oven so that the fish is browned.

18. Step 17:

    

    Serve the stuffed fish hot with any side dish. Boiled potatoes or mashed potatoes are ideal. You can supplement the dish with fresh vegetables and herbs. Bon appetit!