Whole bream in the oven
Composition / ingredients
3
servings:
Cooking method
1. We clean the fish from the scales, gut it, wash it.
2. We make frequent incisions across the carcass, salt generously and send the bream to the refrigerator.
3. Meanwhile, peel the onions and carrots, wash them, cut them smaller, fry them in vegetable oil until soft.
4. Boil the buckwheat until fully cooked with salted water.
5. We combine buckwheat with fried vegetables, mix, stuff the fish belly, fix it with toothpicks.
6. Mix mayonnaise with tomato paste, lubricate the carcass.
7. We line the baking sheet with parchment, place the bream on it, send it to the oven preheated to 200 degrees and bake for 40 minutes.
Served hot, eat for health!
Caloric content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 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
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Dried bream - 221 kcal/100g
- Hot smoked bream - 172 kcal/100g
- Boiled bream - 126 kcal/100g
- Fresh bream - 105 kcal/100g
- Cold smoked bream - 160 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
