Composition / ingredients
Cooking method
Soak salmon tummies in water for 30 minutes, cut off the fins and remove the skin. Season with salt, pepper, lemon juice and sprinkle with finely chopped dill. Let it brew for 20 minutes.
Salmon bellies are cooked fast enough, so the potatoes for baking should be half ready. To do this, it needs to be cleaned, cut, pour boiling water, salt, bring to a boil and cook for 10 minutes. Next, drain the water from it, distribute it in a baking dish, add salt if necessary, put the onion, sprinkle with chopped dill and pour olive oil.
Put the salmon tummies on top of the potatoes and bake in the oven at 190 degrees for 15 minutes. If by the end of this time the potatoes are still damp, remove the fish, and mix the potatoes and bring them to readiness in the oven.
Serve potatoes with salmon bellies hot with fresh vegetables.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Salmon bellies - 310 kcal/100g
