Recipes
Medallion of salmon
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ MAYONNAISE
→ 750 G OF CHAMPIGNONS
→ 600 G SALMON
→ 50 G GREEN SALAD
→ 50 G OF GREENS
→ 300 G MAYONNAISE SAUCE WITH JELLY
→ 150 ML FISH BROTH OR DRY WHITE WINE
→ 15 G VEGETABLE OIL
→ 100 G OF RAW VEGETABLES FOR DECORATION (TOMATOES, CUCUMBERS, SWEET PEPPERS)
→ 10 G TOMATO PASTE
From the boneless salmon fillet (see "Cutting fish"), cut slices of a round or oval shape with a thickness of 6-8 mm (2 pieces per serving), put on a baking sheet greased with vegetable oil, sprinkle with salt and pepper, add fish broth (see "Fish broth") or dry white wine, cover the fish with oiled paper and put it in the oven.
Place the chilled fish slices on a tray and cover with mayonnaise sauce with jelly (see "Mayonnaise sauce with jelly") and tomato paste. Decorate the fish with stars (disks) of vegetables and pour a thin layer of semi-frozen jelly.
On a platter, put 1 cm thick jelly pieces in the shape of a medallion, cut out with a carving knife (a knife whose blade has a zigzag or wavy shape), and place the fish slices on them.
Garnish with stewed mushrooms or vegetable salad. In the center between the "medallions" place the leaves of green lettuce.
Garnish the dish with sprigs of herbs. Separately apply the mayonnaise.
Place the chilled fish slices on a tray and cover with mayonnaise sauce with jelly (see "Mayonnaise sauce with jelly") and tomato paste. Decorate the fish with stars (disks) of vegetables and pour a thin layer of semi-frozen jelly.
On a platter, put 1 cm thick jelly pieces in the shape of a medallion, cut out with a carving knife (a knife whose blade has a zigzag or wavy shape), and place the fish slices on them.
Garnish with stewed mushrooms or vegetable salad. In the center between the "medallions" place the leaves of green lettuce.
Garnish the dish with sprigs of herbs. Separately apply the mayonnaise.
