- Pink salmon - 1 kilo (one carcass)
- Butter - 10 Grams
- Bow - 1 piece
- Champignons - 200 Grams
- Hard cheese - 30 Grams
- Lemon - 1 piece
- Dill, parsley - To taste
- Salt, pepper - To taste
1. Fish should be washed, cut off the head, fins and tail. Cut the fish along the ridge and remove all the bones. Get two pieces of fillet. They need to be rubbed with salt and pepper. 2. Peel onion and finely chop. Mushrooms are cut into large pieces. Heat the vegetable oil in a frying pan and fry the onions. Add the mushrooms to the onions. When the mushrooms are toasted and become softer, set the frying pan off fire. 3. Begin to stuff our fish. Frozen butter cut into thin slices and spread on the surface of the fish. Mushrooms are stacked from above. Dill rinse and finely chop. Pour the greens on the mushrooms. Grate the cheese on an average grater and put the top layer. 4. Now the second half of the fish fillet is closing the filling. Top with parsley sprigs and lemon rings on the fish. All wrapped in foil and bake fish in the oven at 180 degrees for about an hour. Just a few minutes before cooking, open the foil so that the fish are slightly baked from above. Put the fish on a dish, decorate it with herbs and lemon. All. Bon Appetit!
Servings: 6-8