Pink salmon under a carrot coat
4 servings
90 minutes
Salmon under a fur coat of carrots is a bright and aromatic dish of Russian cuisine that combines tender fish texture with rich vegetable flavors. Historically, 'fur coat' referred to baked dishes covered with vegetables, and carrots in this recipe add sweetness and pleasant juiciness. The light acidity of tomato paste harmoniously complements the softness of the fish, while creamy sour cream and melted cheese create an appetizing crust. The dish is perfect for both family dinners and festive tables, offering a rich flavor contrast and intense aroma. Due to its simplicity in preparation and accessible ingredients, it has won the love of many cooks, becoming a cozy classic of home cooking.
1
Clean the fish, cut it lengthwise, and remove the bones. This results in 2 longitudinal fillets. Place them skin-side down in a baking dish.
- Pink salmon: 1 piece
2
Fry onion sliced into 1/4 rings in vegetable oil until transparent, add grated carrot (for Korean carrot) and thinly sliced pepper. Add spices and tomato paste. You can add a little boiled water if it's dry. Stew until the carrot is al dente.
- Onion: 2 pieces
- Carrot: 2 pieces
- Bell pepper: 1 piece
- Tomato paste: to taste
- Sugar: pinch
- Ground cloves: pinch
3
Place the vegetables on the fish, coat with sour cream, and sprinkle with cheese.
- Sour cream: to taste
- Cheese: to taste
4
Bake at 180–190 degrees for 30–40 minutes.
