This dish is prepared very quickly and also simply, and the result is excellent. Serve salmon with small new potatoes or boiled broccoli salad
- 1 whole salmon filet on skin weighing 400-500 g
- 2 sprigs of thyme
- 3 sprigs of parsley
- 1 sprig of rosemary
- salt, freshly ground black pepper
For green oil:
- 120 g butter
- 1 medium bunch of parsley
- 1 clove of garlic
- coarse salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
For green oil, soften the butter at room temperature (or put in the microwave for literally 20-30 sec.). Remove the stems from the parsley (save them), chop the leaves. Crush, peel and chop the garlic.
Fold the leaves of parsley and garlic into a mortar, sprinkle with salt and pepper, crush into gruel.
Combine the gruel from the greens with the garlic and butter until smooth. Put the green oil on a piece of film, form a sausage, wrap in two layers of film, twist the ends and put the oil in the freezer for at least 30 minutes.
Clean salmon skin from scales. Swipe your fingers over the filet to determine if there are any bones left. If you feel that you are left, pull them out with tweezers or fingers, holding the end of the bone between the finger and the knife.
Rub the fillets on all sides with salt, pepper and butter. Place all the greens on a folded triple sheet of foil, wrinkling it slightly with your hands. Put fish on it.
Fold the “envelope” out of the foil so that a little free space is left above the fish. Fry over well-burned coals without turning, 15 minutes. Serve with green butter.
By the way
REDMOND Barbecue Oven – a multifunctional three-in-one appliance that cooks like a grill, a compact oven and a barbecue roaster. SteakMaster has seven automatic cooking programs for different types of products: steaks, chicken, fish, vegetables. Thanks to a special baking sheet for cooking baked dishes, you can even cook pilaf and potatoes with bacon, as in the oven. Well, if you open the grill 180 °, then you get a homemade barbecue! Cook fish, vegetables – in just 10-25 minutes a light fragrant dinner will be ready
Servings Per Container
No. 06 (205), 2015
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Table of weights and measures