PINK SALMON INSIDE OUT, BAKED IN A TANDOOR

Send

Red fish is a valuable cooking product and is widely used in diet foods. This product is served in a fried, baked, boiled and even raw form. Moreover, regardless of the processing method, the valuable properties of the fish remain unchanged.
In dietetics, a fairly frequent use of red fish is recommended, at least twice a week. It is not difficult to follow such a regime, as numerous cooking options will help to avoid monotony. In addition, a significant advantage of such a product is that it does not need to be cooked for a long time.
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 fatty varieties, however, due to its taste, such seafood is deservedly held in the rating of the most preferred products of the daily diet.
Baked fish in 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 cook the fillet from a whole carcass. For this, thawed fish is freed from the head and viscera, 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 not cut the skin on the back.

Next, the finished layer needs to be pickled. 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 firmly pressed against each other, and in this state the carcass should lie down for half an hour.
While pink salmon is pickled, you need to prepare a tandoor or barbecue. During cooking, there should be no open flame in the hearth, otherwise the fish will dry. If we talk about tandoor, then the readiness of the furnace is determined by the enlightenment of the internal walls. Before baking, all unburned coals are removed from it.

The finished filet is turned inside out so that the skin is inside. The fish is placed on a special grill for baking. Before immersing pink salmon in the tandoor, it is necessary to sprinkle the walls of the furnace with water well. 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 around 400 degrees, so the time for cooking the fish inside out will be 20 minutes. For comparison, it would take 40 minutes on the grill. Due to the round shape of the furnace, there is no need to constantly turn the grill over. Without human intervention, baking will be uniform in any case, and the smell of smoke will give the product an indescribable aroma.