Salmon medallions. Cooking secrets
Salmon medallions - the dish is very tasty, spectacular and extremely delicious. His cooking is a laborious and laborious process. But for true kitchen connoisseurs, nothing is impossible! Let's try to understand all the intricacies of the recipe and prepare this noble delicacy.
Preparation of fish and the formation of medallions
Salmon is a tasty fish by itself. And the appearance of her appropriate. But from the pulp of salmon can form medallions. On the table, this dish will look like a dish of haute cuisine.
In order to make a medallion, it is necessary to remove the skin from the piece and cut it in half, separating it from the spine. The ribs are also not useful, they must be removed immediately. Next, the halves are folded in thick pieces to each other, and their thin parts are twisted around.
To prevent the medallion from losing its shape during preparation, it must be tied up with a special thick culinary thread. In her absence, you can use ordinary cotton thread, folded in several layers.
Mediterranean salmon medallions
To prepare 4 servings you will need the following products:
- salmon steaks (about 2 centimeters thick - 4 pcs.);
- half a lemon;
- Fatty cream - 0.5 cups;
- butter for greasing baking sheet;
Baking pan or pan with butter. From the salmon gently form the medallions, tied with a thread. Spread portions on a baking sheet, pour over squeezed lemon juice. Fill the dish with cream, add some salt. You can add any spices to the cream sauce. We bake fish in the oven for about half an hour at medium temperatures. Before serving, sprinkle with finely chopped greens. Especially good in this dish is young garlic.
Vegetables and fish
Salmon medallions, the recipe of which contains vegetables, can be served at the table even during non-strict church posts. Enjoy this snack and small children. In addition to the fish itself, the dish will need the following:
- Crimean onion - 1 head;
- broccoli - small forks;
- 3 bell peppers, preferably different colors;
- cherry tomatoes - 6-8 pieces;
- lemon juice;
- garlic - 2 cloves;
Formed medallions sprinkle with lemon juice, add spices and salt.Fry sliced vegetables in a pan until half cooked. Bake salmon medallions with vegetables better in a beautiful heat-resistant dishes, which later will be served on the table. At one end of the dish you need to lay out the fish, next to place the vegetables. Roasting time is 20 minutes. According to this recipe, it is quite possible to prepare frozen salmon medallions bought in the store. You can decorate the dish with green peas, parsley, cherry tomatoes.
Simple recipe with poppy breading
Soak the salmon medallions in milk with spices for 2 hours. A set of seasonings can be chosen to your taste. Prepare breading - poppy pour on a wide dish. Roll each medallion from all sides, fry in a pan in olive oil. Poppy breading does not allow juices to flow out of steak. Medallions prepared in this way are very delicate inside, with a crispy crust.
The same method can be used to prepare salmon medallions in the oven.
This recipe is loved by many representatives of the stronger sex. In the performance it is simple, and the result exceeds all expectations! Before you cook the salmon medallions, you need to cut the culinary foil into large squares.We put a medallion on each of them, sprinkle it with spices, add a piece of butter and a piece of cheese. Tightly wrap the foil, leaving no hole. It is convenient to bake such medallions in a deep frying pan. Serve this snack to the table right in the foil, so that guests can unwrap it themselves, and not a single drop of delicious juice is not wasted.
Medallions without heat treatment
This unusual recipe does not imply baking. The salmon is cut into pieces no thicker than a centimeter, tightly tied and immersed in a pickle. For its preparation we use the following proportions:
- water - 0.5 l;
- salt - tablespoon;
- black pepper - pinch;
- sugar - an incomplete teaspoon;
- bay leaf;
- Carnation - 1 pc.
Medallions are tightly placed in the dishes, filled with marinade and be sure to cover with a lid with a yoke. They will be marinated for at least 12 hours. You can serve them to baked potatoes or grilled vegetables.