Prepare foods. Fish steaks wash and divide in two. Fish bone ridge does not remove, it will help the fish to remain intact.
Onions, carrots, parsnips and parsley clean, wash and cut into small slices.
Pour the flour into a bowl.
Zapaniruyte each piece of salmon in flour on both sides.
Pour into a deep frying pan about 3-4 tablespoons of butter, heat it on medium-high heat and place the fish in the pan.
Quickly fry the steaks on all sides, until they are lightly golden brown, then pass them on the plate.
Slightly lower the heat to medium, add a little oil and place in a frying pan the onion.
Fry it until golden brown, stirring occasionally.
Sliced vegetables (carrots, parsnips and parsley root), add to the pan; Stir and continue to cook together for a few minutes.
Blanch tomatoes (dip for a couple of minutes in boiling water, then - in cold water and remove the skin from them).
Slice them and add to the pan.
Salt the vegetables to taste, add the bay leaf and black pepper, stir and continue to cook all together for about 10 minutes on low heat.
Take a refractory form, or cauldron and place it about half the vegetable sauce from the pan.
On top place the fried salmon in a single layer.
Cover the layer of remaining fish sauce.
Pour about a half cup of water in a kettle, cover with a lid or aluminum foil.
Roast salmon with vegetables in the oven at 180 oC for 25-30 minutes.
Serve salmon with vegetables, warm or cooled to room temperature.
Add fresh homemade unleavened bread so that your dinner was perfectly useful and tasty.