Fish parcel

Ingredients

• 1 salmon weighing 2 kg
• 5 cm ginger root
• 1 Art. l. olive oil
• 400 g large boiled shrimp
• 50 ml cream
• 1 small sweet pepper
• 1 bunch of green onions
• 2 garlic cloves
• 4 tbsp. l. soy sauce
• 2 st. l. Teddy bear
• 3 art. l. lemon juice
• 2 tbsp. l. lemon seasoning for fish dishes
• salt

Cooking

Step 1

Salmon clean, gut and rinse thoroughly. Make a deep cut along the spine, spread the flesh a little and, making small cuts along the ribs, divide the fish into 2 halves. Remove the spine along with the tail, as well as fins, costal bones and all small bones.

Step 2

With a very sharp knife, make deep cross cuts in the skin of one fillet.

Step 3

Prepare the filling. Cut the green onion diagonally into small pieces. Peel the pepper from seeds, cut into thin half rings. Peel and chop the garlic and ginger. Clean the shrimp, cut in half lengthwise. Heat the olive oil in a skillet and sauté the onion, pepper, ginger and garlic until soft, 3 to 4 minutes. Pour in the cream, stir and cook until the mixture thickens. Add shrimp, cook 1 min. Remove from fire, salt.

For the filling, you can use small boiled peeled shrimp. They will need 250 g.

Step 4

Lay a piece of parchment the size of a baking sheet on your work surface. Lay out 4 pieces of twine, each 30 cm long, on parchment at regular intervals. Place the fillet without cuts on top, skin side down. Spread the filling evenly over the fish. Sprinkle with lemon seasoning.

Step 5

Cover the filling with the second piece of fillet, press lightly. Tie the ends of the twine. Put the baking sheet in the oven and heat it to 220°C. Carefully transfer the parchment with the fish to the oven on a preheated baking sheet. Cook 30 min.

Step 6

Heat lemon juice with honey and soy sauce in a saucepan. Transfer the finished fish to a serving dish, pour over the sauce, cover with foil and let stand for 5 minutes. Then serve.