Description
Once all of the pilaf with meat, but with meat... but the fish pilaf you tried? No? Then welcome to my kitchen.
Ingredients
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Fish
600 g
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Carrots
2 piece
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Onion
3 piece
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Garlic
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Figure
1 cup
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Salt
-
Black pepper
Cooking
To prepare the products. Fish can take any white sea: cod, haddock, Pollock, perch. I have fish oil, very I like it because when cooking is not falling apart.
1 onion very finely chopped, portion of garlic crushed.
The fish is cleaned from the viscera, washed, cut into slices 10-15 grams, sprinkle with chopped onion, garlic, salt and ground allspice. Put in a cool place for 1-2 hours.
Carrots and the remaining onion cut into strips, the remaining garlic slices.
Fry the fish in vegetable oil until Golden brown, remove and set aside.
In a pot or deep saucepan, heat the fresh fat, fry the onions along with the garlic.
Then put carrots,
Immediately add water at the level of content and simmer for 20 minutes. When ready season with salt and spices.
Then on top of the vegetables a carefully pour the rice, flatten, cover and simmer until the rice has absorbed all the liquid.
Before serving pilaf for evaporation to spread over the rice layer the fish,
To collect rice slide in the middle of the pan, reduce the heat to minimum and keep the risotto with the lid for 20 minutes.
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