You will need
  • • 1 carcass sockeye salmon (1 kg);
  • • 1 bunch of dill;
  • • 1 large onion;
  • • 150 g of cheese Suluguni;
  • • 100 g Parmesan cheese;
  • • 100 ml of 33% cream;
  • • 4 eggs
  • • 1 tsp. salt;
  • • 1 tsp white pepper;
  • • 70 g of butter.
Instruction
1
Carcass sockeye to gut and wash, removing the head, tail and fins. While the scales may not be removed, as this fish she is very small and in the preparation of almost all dissolved.
2
Rectangular baking pan with high sides liberally with oil.
3
Prepared from the carcass gently remove the spine and all the bones, not dividing it into two separate pieces of filet. The sockeye boneless, notching, deploy as a book and lay in the pan skin-side down. Season with salt and pepper to taste.
4
Dill finely chopped with a knife, cut onion into rings, butter and pork – plates. Parmesan to grate on the largest grater.
5
The fish in the pan cover with a layer of onion rings, rings sprinkle dill, dill and cover with a plate of butter. On top of oil loosely sprinkle the grated Parmesan cheese and also loosely put Suluguni.
6
Formed to send the dish to the oven, preheated to 190 degrees and bake until then, until all the cheese is fully melted.
7
Meanwhile you need to cook creamy filling. For this the eggs should be whipped with cream, along the way, seasoning with salt and pepper to taste. Beat the recommended usual whisk or immersion blender.
8
Then the pan with the fish remove from the oven, the contents of the pan to pour the creamy dressing, slightly raising his blade to the casting, and came under the fish. Thus, the dish will be even tastier.
9
Filled the sockeye again send in the oven and bake to a good blush.
10
Prepared fillet of salmon in a creamy cheese crust remove from the oven, leave to stand for 5-10 minutes, then cut into portions and serve.