Keta with potatoes baked in the oven
Composition / ingredients
6
servings:
Cooking method
So, we start by taking chum salmon, washing it and cutting it with bars. Now we take tomatoes, potatoes and onions, wash, peel, cut into thin circles. Now we take a heat-resistant mold, lubricate it with oil and put our fish, pre-lubricated with salt, on its bottom with an even layer. Then sprinkle the fish with chopped basil and grated cheese on a coarse grater. Now we put onion rings on the cheese. Spread a layer of potatoes on top of the onion and sprinkle it with cheese again. Next comes a layer of tomatoes. Sprinkle the tomatoes with cheese on top, smear it with mayonnaise and add a little basil if desired. After that, place the mold in a preheated 200 degree oven for about 40 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Tomatoes - 23 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Fresh keta - 138 kcal/100g
- Salted keta - 184 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g