Composition / ingredients
Cooking method
1. We clean the fish from the entrails and scales, cut off the head and tail fin, carefully wash the carcass.
2. Salt the fish from all sides and make deep incisions across the carcass. Lemon is washed, cut into rings and put a ring in each slot.
3. Peel the onion and cut into half rings. My dill, chop with a knife. Combine the onion with dill, stuff the fish belly.
4. Place the bream in a heat-resistant form and sprinkle with olive oil. Pepper, lubricate with mustard with sour cream, salt.
5. We send the mold to the oven, bake for 5 minutes, then cover the surface with foil and continue baking for another 20 minutes, then open the bream and cook until a beautiful golden crust appears.
6. Serve the bream on a large platter, garnished with finely chopped green onions, dill, pomegranate seeds, mayonnaise, red onion, chili pepper. Lemon slices can be replaced with new ones - it's more beautiful))
Serve the dish on the table - it will certainly become an appetizing decoration!
Calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garnet - 52 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Dried bream - 221 kcal/100g
- Hot smoked bream - 172 kcal/100g
- Boiled bream - 126 kcal/100g
- Fresh bream - 105 kcal/100g
- Cold smoked bream - 160 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chili pepper - 40 kcal/100g
- Granular mustard - 135 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
