Pink salmon inside out, baked in tandoor

Red fish is a valuable product in cooking and is widely used in dietary dishes. This product is served to the table in fried, baked, boiled and even raw. And regardless of the method of processing, the valuable properties of the fish remain unchanged. In dietetics, it is recommended that red fish be used frequently, at least twice a week. Observe this mode is not difficult, because the numerous options for preparing dishes will help avoid monotony. In addition, a significant advantage of this product is that it does not need to be cooked for a long time. If we talk about the budget version of red fish, then you should pay attention to pink salmon. This type of fish does not belong to fatty varieties, however, due to the taste qualities such seafood deservedly kept in the ranking of the most preferred products of the daily diet. Fish baked in the tandoor is a special dish,which is served on solemn occasions. Since the heat treatment will pass over the hot coals, it is very important not to allow the meat to dry out. Therefore, before proceeding with the cooking, pink salmon will require preliminary preparation. First you need to cook fillet from a whole carcass. To do this, the thawed fish is freed from the head and entrails, and from the side of the abdomen, a longitudinal incision is made along the entire length of the carcass. The purpose of this operation is to divide the meat into two halves, to release it from the skeletal bone, but not to cut the skin on the back.
 Pink salmon roasted in tandoor
 Pink salmon roasted in tandoor
 Pink salmon roasted in tandoor
Then the ready layer needs to be marinated. This is done in order to increase the juiciness of fish. Fillet is sprinkled with a mixture of salt and pepper, and fresh dill and lemon juice are added to the pickle to taste. Then both halves are tightly pressed against each other, and in this condition the carcass should lie down for half an hour. While the pink salmon marinates, it is necessary to prepare a tandoor or brazier.During cooking, there should be no open fire in the hearth, otherwise the fish will dry out. If we talk about tandyr, then the readiness of the furnace is determined by the enlightenment of the inner walls. Before baking, all unburned coals are removed from it.
 Pink salmon baked in tandyr
 Pink salmon baked in tandyr
Pink salmon baked in a tandoor
 Pink salmon baked in tandyr
The finished fillet is turned inside out so that the skin is inside. The fish is placed on a special grid for baking. Before you dip the pink salmon into the tandoor, it is necessary to sprinkle the walls of the stove with water. The wet microclimate of the tandyr will not allow the meat to burn, but rather seal the surface pores, and the juice will remain inside. It is worth noting that the temperature in the tandoor during baking is close to the mark of 400 degrees, so the time to cook the fish inside out will be 20 minutes. For comparison, on the grill it would take 40 minutes.Due to the round shape of the furnace, there is no need to constantly turn the grill. Without human intervention, baking will be uniform in any case, and the smell of smoke will give the product an indescribable aroma.
 Pink salmon baked in tandoor
 Pink salmon baked in tandyr

Date: 09.10.2018, 08:46 / Views: 85435

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