Pink salmon with classic marinade and egg filling

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The fish is not completely defrosted, so it is easier to carve it.

2. Step 2:

   

   Wash the fish, cut off the head and fins. Make an incision along the abdomen and back.

3. Step 3:

   

   Remove the skin.

4. Step 4:

   

   Remove the spine and bones.

5. Step 5:

   

   You will get the necessary fish fillet and a set for fish soup / you must remove the gills from the head /.

6. Step 6:

   

   Cut each fillet into three pieces. Finely chop the onion, chop the carrots on a Korean grater.

8. Step 7:

   

   Fry the onion until transparent, add carrots, salt, pepper. Lightly sweat on medium heat without a lid. Transfer to a plate.

9. Step 8:

   

   Add 1/2 h.l. salt to the flour, stir and roll the fish. In a bowl, break the eggs to warm up a little.

10. Step 9:

    

    Add oil to the pan, heat and fry the fish until lightly browned on both sides.

11. Step 10:

    

    Return 1/2 of the vegetables to the pan, lay out the fish, cover with the remaining vegetables. The heating is minimal.

12. Step 11:

    

    Quickly prepare the egg filling : - add 2 tbsp.l. milk, salt, pepper, stir in the eggs. Pour the filling over the marinade. The egg seizes very quickly, collect it with a fork from the islands not occupied by fish and return it to the marinade. Simultaneously separating the pieces from each other. Cover with a lid and let it sweat for 7 - 10 minutes. Tender, juicy fish is ready!

13. Step 12:

    

    Spread on a large dish or serve in portions, garnished with herbs. Bon appetit !