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Семга, запеченная с картофелем, под сметанным соусом

p_O.jpg

Ингредиенты (4 порции) 

Семга 1,3 кг 
Картофель 1,3 кг 
Лук 1 штука 
Масло оливковое 1 столовая ложка 
Сметана 200 г 
Яйцо куриное 1 штука 
Чеснок 3 зубчика 
Сыр 350 г 
Укроп по вкусу 
Перец черный молотый по вкусу 
Соль по вкусу 

Способ приготовления (1 час)  
1. Картофель нарезать кружочками толщиной 3–5 мм, перемешать с солью, перцем, оливковым маслом и отправить на противень, смазанный маслом, в разогретую до 180 градусов духовку, запекаться до полуготовности (20 минут). 
2. Противень достать, выложить на картофель лук, нарезанный полукольцами. 
3. Филе семги, очищенное от чешуи, нарезать на ломти толщиной 1,5–2 см, выложить на лук, посолить, поперчить. 
4. Для соуса взбить яйца со сметаной и добавить мелко нарезанный чеснок, равномерно полить соусом рыбу. 
5. Огонь увеличить до 190–200 градусов, противень затянуть фольгой, отправить в духовку на 30 минут.
6. Достать противень, убрать фольгу, насыпать тертый сыр, убрать еще на 20 минут (или меньше) в духовку. 
7. Перед подачей посыпать укропом.

 
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p_O.jpg

Ингредиенты (4 порции) 

Семга 1,3 кг 
Картофель 1,3 кг 
Лук 1 штука 
Масло оливковое 1 столовая ложка 
Сметана 200 г 
Яйцо куриное 1 штука 
Чеснок 3 зубчика 
Сыр 350 г 
Укроп по вкусу 
Перец черный молотый по вкусу 
Соль по вкусу 

Способ приготовления (1 час)  
1. Картофель нарезать кружочками толщиной 3–5 мм, перемешать с солью, перцем, оливковым маслом и отправить на противень, смазанный маслом, в разогретую до 180 градусов духовку, запекаться до полуготовности (20 минут). 
2. Противень достать, выложить на картофель лук, нарезанный полукольцами. 
3. Филе семги, очищенное от чешуи, нарезать на ломти толщиной 1,5–2 см, выложить на лук, посолить, поперчить. 
4. Для соуса взбить яйца со сметаной и добавить мелко нарезанный чеснок, равномерно полить соусом рыбу. 
5. Огонь увеличить до 190–200 градусов, противень затянуть фольгой, отправить в духовку на 30 минут.
6. Достать противень, убрать фольгу, насыпать тертый сыр, убрать еще на 20 минут (или меньше) в духовку. 
7. Перед подачей посыпать укропом.
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p_O.jpg

Ингредиенты (4 порции) 

Семга 1,3 кг 
Картофель 1,3 кг 
Лук 1 штука 
Масло оливковое 1 столовая ложка 
Сметана 200 г 
Яйцо куриное 1 штука 
Чеснок 3 зубчика 
Сыр 350 г 
Укроп по вкусу 
Перец черный молотый по вкусу 
Соль по вкусу 

Способ приготовления (1 час)  
1. Картофель нарезать кружочками толщиной 3–5 мм, перемешать с солью, перцем, оливковым маслом и отправить на противень, смазанный маслом, в разогретую до 180 градусов духовку, запекаться до полуготовности (20 минут). 
2. Противень достать, выложить на картофель лук, нарезанный полукольцами. 
3. Филе семги, очищенное от чешуи, нарезать на ломти толщиной 1,5–2 см, выложить на лук, посолить, поперчить. 
4. Для соуса взбить яйца со сметаной и добавить мелко нарезанный чеснок, равномерно полить соусом рыбу. 
5. Огонь увеличить до 190–200 градусов, противень затянуть фольгой, отправить в духовку на 30 минут.
6. Достать противень, убрать фольгу, насыпать тертый сыр, убрать еще на 20 минут (или меньше) в духовку. 
7. Перед подачей посыпать укропом.
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