Ingredients
6 servingsSalmon fillet600 g
Cream 20%150 ml
Tomatoes150 g
Cheese100 g
Garlic1 clove
Sunflower oil50 ml
Saltto taste
Preparation
1
Wash the siomgi fillet, pat dry, sprinkle with salt. Pour oil into the pan, heat and slightly fry the somaga on both sides. Transfer the fish to a platter, and in the same pan and in the same oil, sauté the tomatoes and garlic.
2
Grate the cheese. Pour the cream into the pan, add the cheese, mix well and pack the half-fried fish. Boil for 20 minutes and the dish is ready.
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