Description
Very juicy, flavorful, almost light. At the same time balanced in taste and nutrients. So you can prepare any non-bony fish, even although the red white. Suitable for those who are Fasting, in permitted fishing days.
Ingredients
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Beans
80 g
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Salmon
300 g
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Carrots
1 piece
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Zucchini
0.5 piece
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Mushrooms
8 piece
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Onion
0.5 piece
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Garlic
4 tooth
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Cherry tomatoes
8 piece
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Olive oil
1 Tbsp
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Salt
1 tsp
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Thyme
2 piece
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The mixture of peppers
0.5 tsp
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Dry white wine
4 Tbsp
Cooking
For cooking, take the beans. I chose Lima white large from "Mistral". Soak the beans in advance, better in the evening. Then the water is drained, pour fresh in the ratio of 1 to 5, bring to a boil, cook for 10 minutes, then remove the flame to minimum and cook with the lid on for 1.5 - 2 hours.
The finished beans are thrown back on a colander. I have a little bit overcooked for 2 hours, but I love boiled beans.
The amount of ingredients is for 2 servings. Take the foil, fold in half, not broken and leaking juice. Do the portion of flow - two pieces of foil. Brush with olive oil. Put sliced circles of zucchini and carrots.
Next, put the unpeeled garlic, onions and halved mushrooms.
The next layer is put the beans.
Beans on top put a piece of salmon (I had salmon), halves of cherry tomatoes.
Pour dry white wine. If you are against alcohol, then drizzle with lemon juice. Sprinkle with salt, freshly-ground mixture of peppers, put a sprig of thyme (I dry).
Carefully wrap it, so when baking not to spill the juice. Put in heated to 220 degree oven and cook 20 minutes.
Ready disclose salmon, served in foil hot. Bon appetit!
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