How to put out pink

Meat of pink salmon is a little dry and therefore more suited for fighting. Delicious with a delicate flavor you can get, if you put out fish with sour cream. And with the help of herbs and fruits to make the dish unusual and festive.

You will need

• • For the first recipe:
  • salmon;
  • vegetable oil;
  • bow;
  • sour cream;
  • freshly ground pepper;
  • spices for fish;
  • salt;
  • dill;
  • parsley.
  • For the second recipe:
  • salmon;
  • spices for fish;
  • salt;
  • pepper;
  • mustard;
  • Bay leaves;
  • potatoes.
  • For the third recipe:
  • the salmon fillet;
  • apples;
  • the juice of a lemon;
  • seasoning for fish;
  • salt;
  • pepper;
  • celery;
  • parsley root;
  • vegetable oil.

Instruction

1. In order to put out the pink in the sour cream, take 400 grams of fresh fish and chop not too wide apart. One large onion shred small cubes. In hot pan pour 3 tablespoons of vegetable oil and sauté the onion until it is Golden brown.
2. Onions place a layer of salmon and pour over 150 grams of fat sour cream thinned with 50 grams of water and flavored with spices for fish, black pepper and salt to taste. Cook, without covering with a lid, over moderate heat for about 15 minutes. Sprinkle the finished dish with chopped dill and parsley, serve with boiled potatoes.
3. To prepare salmon with potatoes clean one large fish from scales, gut, remove the tail, head and fins. Cut into serving pieces, season with spice for fish, salt and pepper. Coat on all sides with a thin layer of mustard. On the bottom of the pan lay 4 sheets Lavrushka.
4. Add the chunks of fish, placed vertically. Between them lay the half peeled potatoes. Pour in a pan of water so that its level was higher in fish at 2 inches. Cover and simmer on medium heat for 30 minutes.
5. Saute salmon with celery and Apple. This 800 grams fish fillets, divide into 4 pieces 200 grams, sprinkle with lemon juice, sprinkle with your favorite seasoning for fish, salt and pepper. Put in the cold for one hour.
6. Two medium apples cut into thin slices, having cut out the cores and seeds. Half a celery slice into strips, one parsley root, RUB on a small grater. In a deep frying pan in vegetable oil fry the apples and celery. Lay on top the pieces of fish fillet, grated parsley root and cover with water. Add salt as needed, close the pan with a lid and simmer until the fish is cooked.