Pink salmon stuffed baked in the oven whole

4 servings
1 hour 30 min

How to bake the whole stuffed pink salmon in the oven? Prepare the necessary ingredients. If the fish is frozen, then defrost it first. To do this, place the fish in the refrigerator at night so that the process takes place gradually and not much juice is released from the fish. Use spices and seasonings to taste and desire. Mushrooms are suitable for any. If frozen, defrost them beforehand.

Pre-washed carrots in running water with a brush, peel, rub on a coarse grater. Fine grater can be used, but in this case, the degree of milling of carrots will not affect the taste of the filling. After all, vegetables are fried, and then baked in fish and turned out to be equally soft.

Rinse the pre-peeled onions with water, cut into small cubes.

Rinse parsley under running water, dry, finely chop.

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

Add parsley, proval herbs, basil, salt to the vegetables, mix. Cook the vegetables for a further 10 minutes, stirring occasionally.

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

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

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

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

Carefully cut the fish fillet, leaving part of it on the skin about 0. 5cm thick. Do this carefully so as not to damage the fish skin, it is important that it remains whole, without damage. Inside, salt the fish a little, add spices if desired.

Chop the cut fillet into mince in a meat grinder or blender, or finely chop with a knife. Combine the minced fish with the fried vegetables and mushrooms, mix.

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

Sew the belly of stuffed fish with a food or regular thread so that the filling does not get out. But in this case, the filling sets well when baked and does not try to leave the abdomen.

Before baking, wrap the pink salmon in foil so that the fish does not dry out and keep juicy.

Bake the stuffed fish in an oven preheated to 180 degrees for 25 minutes. 5 minutes before ready, remove the fish from the oven, carefully, so as not to burn, unfold the foil. Put in the oven again to make the fish brown. When baking, focus on your oven.

Serve the stuffed fish hot with any side dish. Boiled potatoes are ideal. You can supplement the dish with fresh vegetables and herbs. Enjoy your meal!