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Fried fish with black rice and shrimp sauce
Ingredients (4 people):
fish:
- 4 fillets of dorado;
- you go out;
- Pepper;
- 1 lemon
- 2-3 eat. spoon especially virgin olive oil;
- 2 tablespoons butter spoon;
- fresh thyme.
for rice:
- ½ glass of black rice;
- 2 glasses of water;
- a pinch of salt.
For the sauce:
- 200-250 g of small shrimp in shell;
- 2 medium carrots;
- 2 medium onions;
- 4 garlic cloves;
- 1 glass of fish or vegetable broth;
- 1 glass of tomato sauce with Italian herbs;
- 3-4 eat. spoon especially virgin olive oil;
- you go out;
- black pepper.
to fry and serve fish:
- 3-4 eat. butter spoon;
- a pinch of salt;
- bunch of fresh coriander;
- 1-2 cloves of garlic;
- a pinch of salt;
- fish spice mix;
- various herbs
- 1 lemon
- 1 green lemon
Doing:
1. Add rice to boiled salted water and cook over medium heat for about 15-20 minutes.
2. Bake carrot, onion, and garlic slices over medium heat until smooth. Place the cleanly washed shrimp and shell in the pan and cook for about 10 minutes. Pour in the broth and tomato sauce, heat over medium heat until steamed, about 10 minutes. Crush everything very well, if necessary, strain through a fine sieve. If you don’t have a grinder to grind the shrimp shells into a puree, use shellless shrimp. Then add the cold butter little by little, stirring constantly, and stir until dissolved. Season with salt if necessary.
3. Season the fish fillet with salt, freshly ground pepper, and grated lemon zest. Add a slice of olive oil to the pan, heat the skin of the fish fillet down, press lightly and cook over medium heat until the skin of the fish is round and bounces slightly at the bottom of the pan, about 2-3 minutes. Turn the fish over, remove it from the heat, add butter, lemon peel, fresh thyme. As the butter melts, spread it over the fish fillet for a few minutes.
4. Serve the fried fish fillets with black rice and shrimp sauce.
TV3 foto Fried fish with black rice and shrimp sauce
Salted salmon
Ingredients:
- ~ 2 kg of salmon;
- 3 kg of salt;
- 400 g of egg white;
- fish spice mix;
- various herbs
- 1 lemon
- 1 green lemon
for green salad with fried lemon sauce:
- fresh lettuce leaves;
- 1-2 tablespoons pure olive oil;
- 1-2 tablespoons toasted walnuts;
- 1 lemon
- 5-6 tablespoons spoon sesame paste tahini;
- 5-6 tablespoons tablespoon water;
- bunch of fresh coriander;
- 1-2 cloves of garlic;
- a pinch of salt.
Doing:
1. Treat the fish: clean the scales, remove the gills, cut the fins and wash very cleanly. Rub the inside of the fish with spices, add the herbs and the sliced lemon.
2. In a large bowl, add salt and gradually add the egg white. A wet gritty paste is required to form.
3. Place a base of salt that reproduces the shape of the fish on a baking sheet. Place the previously prepared fish on top and “cover” it very well with the remaining mass of salt so that there are no gaps.
4. Bake on a hot grill at 200 ° C for about 30-40 minutes. Check by inserting the thermometer into the thickest part and make sure the fish has reached 62 ° C.
5. Carefully cut the middle part of the salt with a knife. Gently remove the salt crust, it should come off cleanly from the fish. Gently tilt the skin on the back of the head and remove it from the entire fish.
6. Tear the lettuce leaves, sprinkle with oil, top with walnuts and stir.
7. Cut the lemon in half and roast until cooked. Mix the fried lemon juice with tahini pasta, chopped fresh coriander, a pinch of salt and chopped garlic. Dilute the resulting sauce with water until the desired consistency is obtained by stirring.
Note: This sauce is perfect for both green salads and salted salmon.
TV3 photo Salted salmon
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