Stuffed Salmon (Chum) Baked with Side Dish
Main Dishes • Mediterranean
Description
Stuffed Salmon (Chum) Baked with Side Dish
Ingredients
- Red drum fish 1 piece
- Carrot 1 piece
- Onion 1 head
- Grated Pecorino Pepato Cheese 5 oz
- Chicken Egg 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Rice 2 cups
Step-by-Step Guide
Step 1
It is advisable not to freeze the salmon (you can use chum) as its structure may break down during thawing; it is better to buy it fresh.
Step 2
Before cooking, clean and rinse the fish thoroughly. Cut the salmon along the belly, and while unfolding, remove the spine and bones. To soften, place pieces of butter inside the fish, rub the inside with salt and pepper, and let it marinate (from 20 minutes to 2 hours).
Step 3
Prepare the filling. Peel, chop, and sauté one onion together with grated carrot. Add 100 grams of grated cheese and one raw egg. Mix well and fill the fish's belly with the mixture.
Step 4
Carefully wrap the fish in baking foil and place it in a preheated oven. Bake the fish until cooked (about 20–30 minutes), then unwrap the foil, brush the top with mayonnaise, and brown it on the grill for 5–7 minutes.
Step 5
For the side dish, boil two cups of rice, seasoning it with turmeric.
Step 6
You can mix the rice with finely chopped bell pepper, green peas, canned corn, mushrooms, and olives.
Step 7
Before serving, drizzle the fish with lemon juice and garnish with a sprig of parsley.
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