Pink salmon under a carrot and onion cap
5 servings
45 minutes
Salmon under a carrot-onion cap is a true embodiment of Russian home cooking, where simple ingredients turn into an exquisite dish. The tender salmon meat is baked under a fragrant cap of sautéed onions and carrots soaked in melted butter, giving it softness and deep flavor. Mayonnaise adds juiciness, while melted cheese completes the composition, creating an appetizing crust. This dish is perfect for a family dinner or festive table, easy to prepare and delights with a balanced taste featuring notes of sweet carrots and spicy onions. Its history roots in traditional Russian fish cooking methods that used simple products to achieve a rich and hearty meal. It pairs wonderfully with a light garnish of fresh vegetables or potatoes.
1
Prepare all necessary ingredients.
2
Slice the onion into half rings.
- Onion: 1 head
3
Put the onion in the pan and add melted butter.
- Onion: 1 head
- Clarified butter (ghee): 10 g
4
Fry until golden brown.
5
Grate the carrot on a grater.
- Carrot: 3 pieces
6
add to the onion
- Carrot: 3 pieces
7
Fry the carrots with onions for 2 minutes.
8
Add mayonnaise and salt.
- Mayonnaise: 30 g
- Salt: to taste
9
Shuffle
10
Place the fish on a baking sheet lined with parchment and salt it.
- Pink salmon: 300 g
- Salt: to taste
11
Spread the carrots with onions in an even layer.
12
Bake in an oven preheated to 180 degrees for 20 minutes.
13
Slice the cheese.
- Cheese: 80 g
14
Take out the fish and lay out the cheese.
15
Bake for another 5 minutes at 180 degrees.
