1 whole salmon, approximately 1.5 kg, cleaned and gutted (without spine or head)
Lime juice from 1 lime
1 tablespoon of salt or to taste
1 pinch of black pepper
2 tablespoons of olive oil for basting
For the filling
200g cod fillets
6 slices of bread without crust
1 cup of milk (240ml)
1 tablespoon of salt or to taste
2 pinches of black pepper
1/2 cup of cooked and chopped spinach (100g)
For serving
1.5 kg of potatoes (approximately 12 medium-sized potatoes)
2 cups of oil for frying (480ml)
1 whole salmon, approximately 1.5 kg, cleaned and gutted (without spine or head)
Lime juice from 1 lime
1 tablespoon of salt or to taste
1 pinch of black pepper
2 tablespoons of olive oil for basting
For the filling
200g cod fillets
6 slices of bread without crust
1 cup of milk (240ml)
1 tablespoon of salt or to taste
2 pinches of black pepper
1/2 cup of cooked and chopped spinach (100g)
For serving
1.5 kg of potatoes (approximately 12 medium-sized potatoes)
2 cups of oil for frying (480ml)
Prepare the fish: remove 2 fillets of approximately 100g each from the interior of the salmon, creating a recess where the filling will be placed. Reserve
Season the remaining salmon with lime juice, salt, and black pepper. Reserve
Prepare the filling: cut the reserved salmon fillets and cod into pieces, place them in separate bowls, and refrigerate for 30 minutes
Pulse the bread slices in a food processor until they form crumbs, divide into three equal parts, and reserve
Pulse the salmon fillets in a food processor until they form a paste
Transfer to a bowl, add one-third cup of milk, and mix
Combine with one part of the breadcrumbs and mix well
Season with salt and black pepper, and reserve
Pulse the cod fillets in a food processor until they form a paste
Transfer to a bowl, add one-third cup of milk, and mix
Combine with another part of the breadcrumbs and mix well
Season with salt and black pepper, and reserve
In a separate bowl, mix cooked spinach with the remaining milk
Add the final part of the breadcrumbs and combine well. Reserve
Preheat the oven to 180°C (medium)
Liner a large baking dish with aluminum foil, brush with olive oil, and reserve
Stuff the fish: place the salmon open on a flat surface and distribute the fillings in layers within the recess, starting with the spinach, then the salmon, and finally the cod
Close the fish with toothpicks and twine, and transfer to the reserved baking dish with the belly down
Baste with olive oil and bake until, using a fork to test, the fish is tender (approximately 40 minutes)
For serving: in the middle of the cooking time for the fish, wash and peel the potatoes
Slice them thinly and drain on paper towels
In a large frying pan, heat the oil over medium heat and fry the potato slices until golden brown
Drain on paper towels
At serving time, remove the toothpicks and twine from the fish and serve warm with fried potatoes.
