You will need
    • carcass or fillet of salmon;
    • 2-3 bulbs;
    • 1 large carrot (or 2 medium);
    • 150-200 g of hard cheese;
    • vegetable oil;
    • Cup sour cream;
    • a tea-spoon of flour;
    • teaspoon of butter;
    • spices to taste;
    • salt.
Clean fish from the scales (if you have the carcass, not the fillet). Cut her head, tail, fins, and divide the salmon along the spinal bones in two layers. Cut out the backbone and remove bone. The resulting fillet wash and cut into pieces of medium size.
Peel and mince the onion. Wash, peel and grate on harmful grated carrots. Pour into the pan vegetable oil and sauté the onions and carrots until Golden brown.
Separately, prepare the sauce. Put the sour cream in a small saucepan and heat over medium heat. When it boils, add a teaspoon of flour mixed with the same amount of softened butter. Thoroughly mix all and boil for one to two minutes. Then remove the sauce from heat and cool.
Take a deep form or pan and thoroughly grease it with vegetable oil. Put an even layer of roasted vegetables. Salt the fish pieces and place on the vegetables. Further, the layers alternate.
Pour the fish with vegetables sauce.
Grate cheese and sprinkle the fish sweets on top. For convenience, you can pre-mix grated cheese with sour cream and spread on the fish already prepared mass.
Preheat oven to 180-200 degrees and put the form of fish. Note: oven must be well heated. Otherwise, the bad fish will be baked and will dry out and become tasteless.
Bake until tender about twenty or thirty minutes. When the cheese crust is browned, remove the dish from the oven. Transfer to a plate. Wash, dry, finely chop the herbs and sprinkle over the finished fish "Gourmand".
When cooking fish gourmet can layers do not alternate. Put on a greased baking tray pink, and on top of each slice place a "cap" fried onions with carrots. Next cover with cream sauce, sprinkle with cheese and bake in pre-heated to 200 degrees oven until ready.