Description
Upside Down Fish Pilaf varieties of pilaf, a great many, they are all delicious and flavorful. But on the festive table you want to cook something, to everyone's surprise, that this risotto will be the center of attention on any holiday table.
Ingredients
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Salt
-
Butter
2 Tbsp
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Assorted vegetable
1 cup
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Broth
2.5 cup
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Figure
2 cup
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Almonds
0.5 cup
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Vegetable oil
1 cup
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Fish fillets
1 kg
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Saffron
1 tsp
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Zira
0.5 tsp
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Orange
1 piece
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Lemon
1 piece
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Garlic
3 tooth
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Spices
Cooking
Fillet of white sea fish cut into portions.
Peel the orange and lemon. Slice.
For the marinade, mix 0.5 Cup. vegetable oil, orange, lemon, garlic (through the press), spices for fish and salt. In the resulting marinade, omit the fish and refrigerate for 1 hour.
While the fish is marinating, make the rice. I took the long grain brown rice will need to be flushed. To unfreeze the mix of vegetables.
Pour into a saucepan, fish or chicken broth, boil. Add the rice, bring to boil, cover and cook on slow heat for 10-12 minutes. Add a little heat and cook for another 10 minutes. Open the lid, add the butter and pre-thawed the vegetables, add the saffron,1 tsp of salt. Gently stir the risotto. To cook until boiling broth.
0.5 cups of almonds to boil for 5 minutes. Clear from the husk.
After the fish has marinated, fry it in hot oil until Golden brown.
In the same oil fry the boiled and peeled almonds.
The fish put on the bottom of the pan.
Put cooked rice with vegetables. Firmly press down the rice to the bottom. I did it with a potato masher to puree.
Turn the rice on a dish! Decorate with almonds! You can start tasting.
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