Salmon (trout) steam

Category: Fish dishes

Ingredients

Salmon (trout) or any other 900g
Salt 2h l
Sugar 1h l
Spices (black ground pepper, red ground pepper, paprika, allspice, bay leaf) taste

Cooking method

  • Clean fresh fish from scales, separate head, fins, tail, cut off tesha (peritoneum to ribs). In a bowl, mix salt, sugar, free-flowing spices, grind 2-3 peas of allspice and 1 lava leaf there. Mix everything thoroughly. Pour about 1/3 of the mixture into the belly and distribute evenly inside the carcass. Spread 1/3 of the mixture over the skin from each side and rub in. Pour the rest of the spices from the bowl onto the bottom of the container in which our fish will be marinated. Place the processed fish on the back in a container. Close the lid and put in a cool place (refrigerator, loggia, etc.) for about 2 hours. Before heat treatment, take out the fish, blot the fish with a paper towel, remove large particles of spices, and cut it into approximately equal pieces. Spread the pieces of fish evenly on the steamer insert; it is advisable to put a slice of lemon on each piece of fish. Pour 2 mst water into the MV bowl, place the bet on the side of the bowl. Close the MB cover. Switch on the "Steam cooking" 15 min. After the lapse of time we have a tasty treat.

The dish is designed for

6 servings

Cooking program:

"Steaming", "Stewing"

Note

You can cook any other fish in the same way. Frozen - defrost beforehand.

Medusa
Lemons soar would never!
But generously sprinkling the finished fish with steam, with the heat is a nice thing.
As the Greeks say, big connoisseurs and lovers of fish:
"Her lemon juice, lemon juice!"
euge
A well-known chef's adage: when cooking, fish loves 3 Ps: salt, pepper and acidify. To acidify such a noble fish with vinegar - brrrr. You can sprinkle it with lemon juice, but it is not forbidden to put a slice of lemon on the fish so that it would give acid to the fish during heat treatment, but it is not necessary to eat it later.

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