Baked Chum Salmon with Cheese Crust and Potatoes
Main Dishes • European
Description
Baked chum salmon with cheese crust and potatoes
Ingredients
- Chum Salmon Caviar 30 oz
- Salad Potatoes 20 oz
- Onion 3 heads
- Carrot 1 piece
- Potato 1 piece
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Mayonnaise 0 oz
- Wheat Flour 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Fish Oil to taste
Step-by-Step Guide
Step 1
Peel and slice the onion and carrot into half rings, then place them in a heated pan with vegetable oil and sauté until golden brown. During cooking, season with salt and pepper (I always do this). Once ready, transfer the sautéed mixture to a baking dish.
Step 2
Next, take a plate and mix the flour, salt (to taste), ground black pepper (to taste), and fish seasoning (also to taste). Then, coat the pieces of chum salmon in this mixture and place them in the baking dish on top of the sautéed mixture.
Step 3
Now it’s time for the tomato; slice it into rings and place them on the salmon. Spread a small amount of mayonnaise over the tomato rings and sprinkle the entire dish with grated cheese. Finally, send the salmon to the oven and bake at a temperature of 180–375°F for 25–35 minutes.
Step 4
While the salmon is baking, prepare the side dish. It’s very simple. Peel the potatoes, cut them into wedges, and boil them, adding salt during cooking. Once cooked, add butter and dill (to taste).
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