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Pink salmon under classic marinade and egg pour
6 servings40 min
Pink salmon - 1 pc., Carrots - 3 pcs., Onions - 3 pcs., Eggs - 2 pcs., Milk - 2 tbsp., Wheat flour - 3 tbsp., Vegetable oil - 6 tbsp., Salt - 1 tsp., Ground black pepper - to taste
Prepare products. The fish is not fully thawed, so it is easier to cut it. 
Rinse the fish, cut off the head and fins. Make an incision on the abdomen and back. 
Remove skin. 
Remove the ridge and bones. 
It turns out the necessary fillet of fish and a set for ear/from the head, be sure to remove the gills/. 
Cut each fillet into three pieces. Finely cut onions, shred carrots on Korean grater. 
Fry the onions until clear, add carrots, salt, pepper. Slightly cheat on medium heating without a lid. Transfer to a plate. 
Add 1/2 tsp to the flour. salt, stir and roll the fish. Break the eggs into a bowl so that they warm up a little. 
Add oil to the pan, heat and fry the fish to a light blush on both sides. 
Return 1/2 of the vegetables to the pan, put the fish, cover with the remaining vegetables. Minimum heating. 
Quickly cook the egg pour: - add 2 tbsp to the eggs. milk, salt, pepper, stir. Pour the fill over the marinade. The testicle sets very quickly, collect it with a fork from the islets not busy with fish and return it to the marinade. Along the way, separating the pieces from each other. Cover and let flow for 7-10 minutes. Tender, juicy fish is ready!
Lay out on a large dish or serve in portions, decorating with herbs. Enjoy your meal!