Pink salmon stuffed with mushrooms

Category: Fish dishes

Ingredients
Pink salmon	weight 1.5-2 kg
Champignon mushrooms)	400-600 gr.
onion	2 medium onions
Cheese (I have Russian)	120-150 gr
Sl. oil	50-70 gr
Rast. oil	Salt

Cooking method

I would like to bring to your attention a method of cutting fish for stuffing along the ridge. I have long wanted to try to cut a fish like this. But usually I stuffed trout or salmon for the holidays. And the price of them bites, not to mention the dorada and sea bass. Karpov is not brought to my forest, and nobody catches pike ... I didn't want to buy pink salmon, because I was not sure that it would turn out delicious, because it was rather dry. But it turned out very tasty. So - "for lack of a stamp, we write in simple" ...
In general, we need any plump fish with a head that is not gutted.
So, we put the fish, cleaned from the scales, washed and dried, with its back to us.
And with a sharp knife we make two cuts along the ridge to get the bone.
Carefully move with a knife along the rib bones. We try not to make holes in anything. You just need to carefully free the ribs from the meat. We cut off the ridge at the base - at the head. It is convenient to do this with scissors. We cut off the fins.
We take out all the bones. The remaining few pieces can be conveniently removed with tweezers. We take out the insides. All! The fish is ready for stuffing.
You understand that you can stuff everything that your heart desires. I was guided only by the tastes of my family.
Cut the washed champignons into large slices, finely chop the onion. Heat vegetable oil in a frying pan, add mushrooms and onions to fry. When the mass is fried and softened, fold it onto a sieve to drain excess liquid. Mix the cooled mushrooms with cheese grated on a coarse grater.
We start stuffing the fish. Place a layer of cold butter on top of the fish. You can use a string cheese slicer for this purpose. Lay the mushrooms with onions and cheese on top. Use toothpicks to seal the incision together. We put the fish on a baking sheet, upright, with a cut upwards, bake in an oven preheated to 180 degrees for about an hour. In the middle of cooking, you need to grease the fish with a brush. oil.
We take it out, put it on a platter. Insert olives instead of eyes, remove toothpicks, decorate and serve. I served with baked vegetables.
PS Sorry, for the ridiculous decoration ... The fish was not prepared for a banquet, but just for dinner, and a flock of hungry ill-mannered and unintelligent ... households, stupefied by the smells rushing from the kitchen, almost ate me ... could be beautifully decorated with lemons, and not just stick it anywhere, decorate with a net of mayonnaise ... yeh !!! what can I say !!!
Separately, you can serve some kind of sauce. You can whip the cream with finely chopped dill (and season with salt). You can finely chop the hard-boiled eggs and mix with sour cream (and salt), you can just mayonnaise, or you can mash something more refined, but that's up to you. Until then - BOND APPETITE!
This method is good because, firstly, the fish is served to the table without bones, and, secondly, the filling does not flow out of the abdomen. You can cut and not fasten - it will still be beautiful and nothing will leak out. You can even open the cut wider. And then you get a flying fish. To give stability, you can shove balls rolled from foil under the fish.