2020-08-13 / test@t

Salmon solyanka

For some reason, fish hodgepodge is cooked much less often than meat. It's a pity, because all you need is to buy fish and good pickles with a strong pickle. And then everything is simple - a few onions, a handful of olives and a slice of lemon. And you can call guests.

Ingredients

1 salmon weighing about 1.5 kg
4 medium onions
500 g pickled cucumbers
100 g tomato paste
1 cup cucumber pickle
1 cup pitted olives and olives
2 tbsp. l. capers
1 lemon
5 black and allspice peas
olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the salmon, remove the entrails and gills. Cut the carcass into two fillets and cut the fillets off the skin. Place the head, tail, skin and bones in a saucepan, pour 2.5 liters of cold water and bring to a boil. Remove the foam and cook for 1 hour under the lid with a gentle boil.

Step 2

Salt the broth a little and add allspice and black peppercorns, cook for another 10 minutes. Cut the salmon fillets into portions and gently dip into the boiling broth. After 5 min. place on a plate with a slotted spoon, keep warm.

Step 3

Peel the onion and cut the rings into thin quarters. Cut the pickles in half lengthways, and then in half again, cut into thin slices.

Step 4

Heat olive oil in a skillet and sauté the onions until light golden brown. Add cucumbers and tomato paste, pour in cucumber pickle and simmer over low heat for 10 minutes.

Step 5

Strain the broth through two layers of cheesecloth into a clean saucepan. Add onion with cucumber and tomato paste, bring to a boil and cook for 10 minutes.

Step 6

Place olives, olives and capers in a saucepan. Add bay leaves, salt and pepper. Cook over low heat for 5 minutes. Then remove the pan from heat, cover and let the hodgepodge brew for 15 minutes.

Step 7

Pour the hodgepodge into bowls, place the salmon fillets and lemon slices without the zest.

Cooking time

Servings

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