Description
Quickly (under 10-15 minutes), delicious (fish obtained in its own juice). Prepare student years, when there was no oven to bake in foil. Taught my aunt Miller Faith, for which many thanks to her.
Ingredients
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Fish
1 piece
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Onion
1 piece
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Salt
Cooking
The fish is defrosting, peel the onion and make regular celofanova pouch (I have the photo roll, but need one)
Fish cut into serving pieces (you can pre-remove seeds, I don't know how) onion cut into rings. Put all in a bag, add salt and seasonings, if you like.
Tie the bag tightly and I got a feeling that the fish prosolilas.
In a saucepan (I liter) pour the water (cold), submerge the bag with the fish, I also cook eggs along the way (in order to save time and energy) and begin to cook over medium heat. Bring to boil and cook 10-15 minutes, fish will be white, visible through the pouch.
Drain off water, cut the bag, enjoy the delicate fish. Tasty and cold.
Delicious fish with potatoes, and I'm still in love with seaweed. Add eggs, which incidentally I cook and clean the fish with onions and juice resulting from cooking and nothing else (no Mayo). Convenient when you need to cook something.
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