Stuffed Salmon
4 servings
50 minutes
Stuffed salmon is a true gastronomic masterpiece of Jewish cuisine, embodying traditions and refined taste. This recipe, passed down through generations, is famous for its tenderness and rich flavor. The fish fillet mixed with white bread, onion, and aromatic spices creates an extraordinarily soft filling texture. Baking in the oven gives the stuffed fish an appetizing golden crust and a rich aroma. The dish is served hot, drizzled with fresh lemon juice that highlights its natural juiciness. Such a treat is perfect for both festive tables and cozy family dinners, bringing warmth and enjoyment to everyone who tries it.
1
Prepare the minced meat. Pass fish fillet, 2 slices of bread soaked in milk or cream, and onion through a meat grinder. Add salt, pepper, beaten egg, and mix everything.
- White bread: 100 g
- Onion: 1 head
- Chicken egg: 1 piece
- Milk: 0.5 glass
- Ground white pepper: to taste
- Salt: to taste
2
Fill the fish skin with the prepared minced meat and sew it up from the head side. Pour a little water into the baking tray, place the stuffed fish, and put it in the oven for 20-25 minutes at 200 degrees.
3
Serve hot with lemon juice.
- Salmon: 1 piece
4
Cut the skin around the fish's head and carefully remove it like a stocking.
- Salmon: 1 piece