You will need
- Salmon
- Lemon
- Foil
- White pepper
- Salt
Instruction
1
Brush the salmon from the scales and remove the head and insides. A very sharp knife cut the fish into steaks by the number of servings, and wash thoroughly every. The tail steak is better not to use.
2
Prepare foil for roasting on the number of steaks. Each piece must be of such magnitude that it could wrap the fish in the envelope.
3
Salt each steak on both sides and sprinkle with freshly ground black pepper. Optionally, you can use seasoning for fish.
4
Lemon wash thoroughly, preferably with a stiff brush. Cut it into slices.
5
Preheat the oven to 180-200 degrees.
6
Lay the steaks on pieces of foil, put the slices of lemon so that the fish was covered completely, the canvas wrap foil, put the envelopes in the form and put in the oven.
7
Cooking time depends on thickness of steaks. If you cut thin (1 cm or slightly thicker), it is enough for 20 minutes. If you did thicker pieces of fish will need to hold in the oven for 30 to 40 minutes.
8
Before serving, remove the lemon slices, with which the fish was baked, and serve it with fresh lemon, cut into quarters or sprinkle steaks with lemon juice ready.
Useful advice
Almost any fish, the best side dish will be steamed rice. But you can also serve the fish with baked potatoes, mashed potatoes or green salad.
If you overexpose salmon in the oven, and it was a little dry, makes sense to put it in the sauce. It is best accentuates the taste of the salmon mustard sauce. For this, you will need 50 g flour, 50 g butter, 50 g sour cream 250 g of broth, 100 g of mustard, 75 g of vinegar, 50 g sugar, salt and pepper. Sauté flour in butter, add sour cream, broth, mustard, salt, sugar, pepper and vinegar, all stir it well and boil.
One of the best condiments for fish is considered to be, oddly enough, a simple green tea. Try to add it when cooking – it accentuates the taste of the fish and gives it a delicate flavor.
If you overexpose salmon in the oven, and it was a little dry, makes sense to put it in the sauce. It is best accentuates the taste of the salmon mustard sauce. For this, you will need 50 g flour, 50 g butter, 50 g sour cream 250 g of broth, 100 g of mustard, 75 g of vinegar, 50 g sugar, salt and pepper. Sauté flour in butter, add sour cream, broth, mustard, salt, sugar, pepper and vinegar, all stir it well and boil.
One of the best condiments for fish is considered to be, oddly enough, a simple green tea. Try to add it when cooking – it accentuates the taste of the fish and gives it a delicate flavor.