Salmon, seabass, turbot: 3 refined recipes. Only fish and vegetables
Sometimes so there is a wish to prepare fish - but you do not know how it is better to manage with her. In today`s recipes and still a little known at us turbots treat a salmon, a seabass very simply - fry or bake. And here vegetables and sauce for fish dishes are cooked especially carefully.
of Fillet of a seabass with konf vegetables
of Fillet of a seabass (180 g) to salt and pepper to taste. To oil fillet olive, to lay out on slightly the warmed frying pan skin down. To fry on average
Garnish. to bake Fresh paprika of yellow color in an oven
Fennel of 1 piece to cut
in half, to salt, pepper, add garlick oil, lemon juice, a thyme, sugar to taste. To wrap fennel in a foil and to bake in an oven
of skin, to scald to semi-readiness in the boiling water, to cool in ice. To cut an asparagus lengthways and in half.to cut Tsukini`s
(30 g) half rings not thinly, to cut red onions (10 g) rings. In a stewpan to pour 25 g of olive oil, to add a sugar pinch, to put zucchini and red onions and to weary on weak
Laying. to lay out the Garnish in the center of a plate, from above - fillet of a seabass skin up. To decorate with a fresh basil and pink bell pepper.
the Fried salmon in the Stake sauce
Sauce. a Half of red apple to grate, crush a half of a bulb and 1 garlic glove. To add soy sauce (100 g), sugar to taste, lemon juice (20 g), orange juice (20 g). To mix all ingredients, to enter 20 g to Saca (or white wine), 20 g of sauce a gelding, 10 g of rice vinegar and to sustain 3 hours at the room temperature. To filter sauce.
Garnish. Fennel (1 piece) to clear, add salt and pepper to taste, to fry on a frying pan on vegetable oil to readiness. An asparagus (2 pieces) to clear, boil to readiness.
of Fillet of a salmon (120 g) to roast
on vegetable oil. To add sauce, the prepared vegetables, to slightly evaporate sauce and to add 10 g of butter. (Thereby we tighten sauce.)
Laying. we Spread 2 slices of fennel, on it we spread 2 asparaguses and from above - fillet of a salmon. We decorate with a lemon and green onions.
of Turbot, stuffed with vegetables
For a stuffing onions (1 piece), paprika (1/2 piece), eggplants (40 g) and
For sauce to mix 1,5 tablespoons of white dry wine, 1,5 tablespoons of lemon juice and 1,5 tablespoons of cream. It is good to mix with the crushed garlic (2 cloves) small cut by fennel (1 tablespoon) and a thyme (1 h l.) .
to Prepare fish - turbot (600 g): to cut off fins and bones from a carcass. To connect mixed vegetables to sauce and to stuff fish. To salt (1 h l. sea salt) to pepper (1 h l. white pepper) to sprinkle a lemon and to bake at 200 ° Since 15 minutes.
the Garnish has to be neutral. In this role stewed spinach, baked tomatoes, an asparagus, grilled vegetables, boiled potatoes, sheet salads can act. Heavy sauces are not necessary too - they have to be easy, almost transparent. Best of all sauces on the basis of dry white wine approach turbot. In a preparation time it is better for
not to undress and prepare fish entirely, so it keeps all the tastes.