Medallions of red fish
Ingredients salmon (fillet boneless but with skin) — 4 piece olive oil — 1 tbsp For the marinade chopped parsley — 2 tbsp chopped dill — 2 tbsp berries red pepper — 2 tbsp mustard (not spicy) — 2 tbsp lime zest (or lemon) — 1/2 tsp vermouth — 2 tbsp salt lime juice garlic…
Ingredients
salmon (fillet boneless but with skin) — 4 piece
olive oil — 1 tbsp
For the marinade
chopped parsley — 2 tbsp
chopped dill — 2 tbsp
berries red pepper — 2 tbsp
mustard (not spicy) — 2 tbsp
lime zest (or lemon) — 1/2 tsp
vermouth — 2 tbsp
salt
lime juice
garlic (chopped) — 1 clove
Method of preparation
Four sheets of foil with olive oil. Salmon fillet quickly rinse under cold running tap water, dry with paper towels and place them skin side down on foil.
Mix all ingredients of the marinade, spread it over the fillets. Wrap the foil too tightly to the pieces of fish were freely in foil, but the foil edges were closed tightly enough. Put the bags of fish on a baking tray, bake in a preheated 170 C oven for about 25 minutes.