Pink salmon inside out, baked in tandoor
Red fish is a valuable culinary product and is widely used in dietary dishes. This product is served fried, baked, boiled and even raw. Moreover, regardless of the processing method, the valuable properties of fish remain unchanged.
Dietetics recommend fairly frequent consumption of red fish, at least twice a week. It is not at all difficult to maintain this regime, since numerous options for preparing dishes will help to avoid monotony. In addition, a significant advantage of such a product is that it does not require long preparation.
If we talk about the budget version of red fish, then you should pay attention to pink salmon. This type of fish does not belong to the fatty varieties, however, due to its taste, this seafood deservedly remains in the ranking of the most preferred products in the daily diet.
Fish baked in a tandoor is a special dish that is served on special occasions. Since the heat treatment will take place over hot coals, it is very important to prevent the meat from drying out. Therefore, before you start cooking, pink salmon will need preliminary preparation.
First you need to prepare fillet from a whole carcass. To do this, the thawed fish is freed from the head and entrails, and a longitudinal incision is made from the abdomen along the entire length of the carcass. The purpose of this operation is to divide the meat into two halves, free it from the skeletal bone, but without cutting the skin on the back.
Next, the finished layer needs to be marinated. This is done in order to increase the juiciness of the fish. The fillet is sprinkled with a mixture of salt and pepper, and fresh dill and lemon juice are added to the brine to taste. Then both halves are pressed tightly against each other, and in this state the carcass should lie for half an hour.
While the pink salmon is marinating, you need to prepare a tandoor or grill. There should be no open fire in the hearth during cooking, otherwise the fish will dry out. If we talk about tandoor, then the readiness of the oven is determined by the clearing of the inner walls. Before baking, all unburned coals are removed from it.
The finished fillet is turned inside out so that the skin is inside. The fish is placed on a special baking rack. Before immersing pink salmon in the tandoor, you need to spray the oven walls well with water. The humid microclimate of the tandoor will not allow the meat to burn, but rather will seal the surface pores and the juice will remain inside. It is worth noting that the temperature in the tandoor during baking is close to 400 degrees, so the cooking time for fish inside out will be 20 minutes. For comparison, on a grill it would take 40 minutes. Due to the round shape of the oven, there is no need to constantly turn the grate over. Without human intervention, baking will be uniform in any case, and the smell of smoke will give the product an indescribable aroma.
Dietetics recommend fairly frequent consumption of red fish, at least twice a week. It is not at all difficult to maintain this regime, since numerous options for preparing dishes will help to avoid monotony. In addition, a significant advantage of such a product is that it does not require long preparation.
If we talk about the budget version of red fish, then you should pay attention to pink salmon. This type of fish does not belong to the fatty varieties, however, due to its taste, this seafood deservedly remains in the ranking of the most preferred products in the daily diet.
Fish baked in a tandoor is a special dish that is served on special occasions. Since the heat treatment will take place over hot coals, it is very important to prevent the meat from drying out. Therefore, before you start cooking, pink salmon will need preliminary preparation.
First you need to prepare fillet from a whole carcass. To do this, the thawed fish is freed from the head and entrails, and a longitudinal incision is made from the abdomen along the entire length of the carcass. The purpose of this operation is to divide the meat into two halves, free it from the skeletal bone, but without cutting the skin on the back.
Next, the finished layer needs to be marinated. This is done in order to increase the juiciness of the fish. The fillet is sprinkled with a mixture of salt and pepper, and fresh dill and lemon juice are added to the brine to taste. Then both halves are pressed tightly against each other, and in this state the carcass should lie for half an hour.
While the pink salmon is marinating, you need to prepare a tandoor or grill. There should be no open fire in the hearth during cooking, otherwise the fish will dry out. If we talk about tandoor, then the readiness of the oven is determined by the clearing of the inner walls. Before baking, all unburned coals are removed from it.
The finished fillet is turned inside out so that the skin is inside. The fish is placed on a special baking rack. Before immersing pink salmon in the tandoor, you need to spray the oven walls well with water. The humid microclimate of the tandoor will not allow the meat to burn, but rather will seal the surface pores and the juice will remain inside. It is worth noting that the temperature in the tandoor during baking is close to 400 degrees, so the cooking time for fish inside out will be 20 minutes. For comparison, on a grill it would take 40 minutes. Due to the round shape of the oven, there is no need to constantly turn the grate over. Without human intervention, baking will be uniform in any case, and the smell of smoke will give the product an indescribable aroma.
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