Salmon stuffed according to the Svistov recipe

Directions

1. The fish is cleaned, seasoned, and left in the refrigerator for 2 hours to allow the salt to penetrate. ⏱ 2 hr
2. Meanwhile, the filling is prepared: 5 to 6 onion heads, depending on the size of the fish, are finely chopped and lightly sautéed in a pan. ⏱ ≈ 7 min
3. We add one teaspoon of red pepper and a pinch of black pepper. ≈ 3 min
4. Then, we add the grapes and 1 to 2 tablespoons of sugar, directly into the pan. ⏱ ≈ 7 min
5. We lightly season it. ≈ 2 min
6. Then, finely chopped parsley is added. ≈ 3 min
7. We add 2 to 3 teaspoons of cinnamon. ≈ 3 min
8. Next, the fish is removed from the heat, and shortly after, 2 cups of crushed almonds are added. ≈ 3 min
9. The almonds are cleaned and crushed in a mortar, rather than being ground; they are added when the mixture is not too hot, to prevent them from turning brown. ≈ 3 min
10. The mixture is thoroughly combined, and then the fish is filled. ≈ 3 min
11. The gills and head, which had been cleaned beforehand, are also filled. ≈ 3 min
12. The whole fish is placed in a dish. ≈ 3 min
13. It is coated in oil paint and sprinkled with paprika and flour. ≈ 2 min
14. I pour a glass of water over it and put it in the oven, rinsing it with the sauce occasionally. ⏱ ≈ 35 min
15. The fish is served slightly chilled, so that its aroma can be fully appreciated. ⏱ ≈ 20 min